Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review

Abstract

This article focuses on the most important barley proteins and proteomic studies of barley in the brewing context. Barley (Hordeum vulgare) is one of the first cereals cultivated for human consumption, and its main use is for malting purposes, most commonly in the brewing industry. Since protein composition and modification are of great importance for malt and beer quality, proteomic studies of barley can potentially improve the malting and brewing process. In this context, we focus on monitoring protein Z glycation, which fundamentally influences beer properties such as haze and head quality. Similarly, lipid transfer proteins show high stability to heating and proteolysis and are also glycated to varying degrees by Maillard reactions in malt and beer. Some studies have shown that glycated forms can prevent precipitation and degradation of proteins during brewing, and these forms may also contribute to foam formation and stability.