Low molecular weight proteins of barley related to food allergy

Janette Bobalova — 2024-12-16

As protein composition and modification are critical for malt and beer quality, proteomic approaches have the potential to improve malting and brewing processes, as well as to monitor and characterize important low molecular weight proteins related to food allergy. New product compositions and industrial processes create additional needs that require much greater technological development. The detection and quantification of allergenic proteins by mass spectrometry is promising and contributes to greater accuracy, thereby significantly improving consumer information. In the case of allergenic proteins, a wide range of isoforms, post-translational modifications and other structural changes during the technological process can increase or decrease their allergenicity. In this context, we focused on tracking barley proteins related to pathogens, a large proportion of which are allergy-related. These mainly include a group of protease/amylase inhibitors such as α-amylase/trypsin inhibitor CMa, CMb, CMe, α-amylase inhibitor BDAI-1. Similarly, a lipid transfer protein 1 has been identified as a major beer allergen.

Beer Photodegradation in Commercial Bottles: Simultaneous Evaluation by Consumer Sensory Panels and Optical Detection

Roman Králik — 2024-12-16

The impact of light on beer degradation is a well-established phenomenon, leading to development of undesirable flavours or, in severe cases, complete spoilage. This study investigates the extent to which photodegradation is perceptible to beer consumers. Beer samples in commercial bottles were subjected to controlled light exposure to induce defined levels of degradation. The degree of light damage was monitored using both an optical method of tracking changes in absorbance and riboflavin content via HPLC and a sensory evaluation by a lay consumer sensory panel. The findings from the sensory panel were statistically compared with the optical measurement results, highlighting correlations between the sensory perception and quantifiable optical changes.

KVASNY PRUMYSL

Low molecular weight proteins of barley related to food allergy

Beer Photodegradation in Commercial Bottles: Simultaneous Evaluation by Consumer Sensory Panels and Optical Detection