Protein: Difference between revisions

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# A group of proline-rich hordein-derived polypeptides (with sizes ranging from 10 kDa to 30 kDa) that are involved in haze formation and possibly promote foam.<ref name=jin/><ref name=steiner/><ref name=iimure/><ref name=kerr/>

While the main focus of research has been on foam or haze, some beer proteins appear to have ~~no function in beer except their~~ contribution to mouthfeel, flavor, texture, body, color, and nutritional value.<ref name=silva/> In addition, some barley malt proteins are suggested to be allergens, and fungal contamination can modify LTP1 to result in beer gushing (over foaming at the bottle opening).<ref name=iimure>Iimure T, Nankaku N, Kihara M, Yamada S, Sato K. [https://www.sciencedirect.com/science/article/abs/pii/S0963996911006144 Proteome analysis of the wort boiling process.] ''Food Res Int.'' 2012;45(1):262–271.</ref>

While the main focus of research has been on foam or haze, some beer proteins appear to also have a beneficial contribution to mouthfeel, flavor, texture, body, color, and nutritional value.<ref name=silva/>

Proteins of beer can elicit IgE-mediated allergic reactions, although the prevalence of allergy to beer is relatively low.<ref name=picariello>Picariello G, Mamone G, Nitride C, Ferranti P. [https://www.sciencedirect.com/science/article/pii/B9780128040072000230 Proteomic analysis of beer.] In: Colgrave ML, ed. ''Proteomics in Food Science.'' 2017:383–403.</ref> ~~On the other hand~~, the (poly)peptides derived from hordein (AKA gluten) can trigger an autoimmune reaction in subjects suffering from celiac disease. Intact hordeins occur at low concentrations in beer because of their scarce solubility in the low-alcohol solutions. See [[Health and safety]].

Proteins can have negative effects as well. Some barley malt proteins are suggested to be allergens, and fungal contamination can modify LTP1 to result in beer gushing (over foaming at the bottle opening).<ref name=iimure>Iimure T, Nankaku N, Kihara M, Yamada S, Sato K. [https://www.sciencedirect.com/science/article/abs/pii/S0963996911006144 Proteome analysis of the wort boiling process.] ''Food Res Int.'' 2012;45(1):262–271.</ref> Proteins of beer can elicit IgE-mediated allergic reactions, although the prevalence of allergy to beer is relatively low.<ref name=picariello>Picariello G, Mamone G, Nitride C, Ferranti P. [https://www.sciencedirect.com/science/article/pii/B9780128040072000230 Proteomic analysis of beer.] In: Colgrave ML, ed. ''Proteomics in Food Science.'' 2017:383–403.</ref> Also, the (poly)peptides derived from hordein (AKA gluten) can trigger an autoimmune reaction in subjects suffering from celiac disease. Intact hordeins occur at low concentrations in beer because of their scarce solubility in the low-alcohol solutions. See [[Health and safety]].

===Influence on flavor stability===