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Beer brewing SWATH-MS proteomics

ABSTRACT: Identification and relative quantification of proteins present in the mash and boil (soluble fraction) of the beer brewing process measured by SWATH-MS.

INSTRUMENT(S): TripleTOF 5600

ORGANISM(S): Hordeum Vulgare (barley)

TISSUE(S): Endosperm

SUBMITTER: Edward Kerr

LAB HEAD: Benjamin Luke Schulz

PROVIDER: PXD010013 | Pride | 2018-06-19

REPOSITORIES: Pride

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Dataset's files

Source:

			Action	DRS
	20160830_001_17_52_0_IDA.wiff	Wiff
	20160830_001_17_52_0_IDA.wiff.scan	Wiff
	20160830_002_18_63_0_IDA.wiff	Wiff
	20160830_002_18_63_0_IDA.wiff.scan	Wiff
	20160830_003_22_73_0_IDA.wiff	Wiff

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Publications

Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome.

Kerr Edward D ED Caboche Christopher H CH Schulz Benjamin L BL

Molecular & cellular proteomics : MCP 20190611 9

Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low temperatures early in the mash decreased precipitously in abundance at higher temperatures late in the mash due to temperature/time-induced unfolding an ...[more]

PMID: 31186289

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