Amino acids and glycation compounds in hot trub formed during wort boiling
The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H...
Gespeichert in:
| Veröffentlicht in: | European food research & technology 2023, Vol.249 (1), p.119-131 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 131 |
|---|---|
| container_issue | 1 |
| container_start_page | 119 |
| container_title | European food research & technology |
| container_volume | 249 |
| creator | Böhm, Wendelin Stegmann, Robin Gulbis, Ojars Henle, Thomas |
| description | The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract |
| doi_str_mv | 10.1007/s00217-022-04138-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2765623950</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2765623950</sourcerecordid><originalsourceid>FETCH-LOGICAL-c293t-6acd505ac0d97a1f5d49f3a0528dd74a8d5cc1a44e8a007383edb50a1a08068a3</originalsourceid><addsrcrecordid>eNp9UEFOwzAQtBBIlMIHOFniHFjbceIcqwooqBIXOFtbOympGjvYiVB_j0sQ3Djt7GpmVjOEXDO4ZQDlXQTgrMyA8wxyJlQGJ2TG8gS4UPL0F5flObmIcQcgq4LlM_K86FrnKZrWRorO0u3-YHBovaPGd70fXbq3jr77gQ5h3NDGh6621I6hdVv66cNAN77dp-WSnDW4j_XVz5yTt4f71-UqW788Pi0X68zwSgxZgcZKkGjAViWyRtq8agSC5MraMkdlpTEM87xWmKIJJWq7kYAMQUGhUMzJzeTbB_8x1nHQOz8Gl15qXhay4KKSkFh8YpngYwx1o_vQdhgOmoE-dqanznTqTH93po8iMYlif4xXhz_rf1RfD8pu0g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2765623950</pqid></control><display><type>article</type><title>Amino acids and glycation compounds in hot trub formed during wort boiling</title><source>Springer Nature - Complete Springer Journals</source><creator>Böhm, Wendelin ; Stegmann, Robin ; Gulbis, Ojars ; Henle, Thomas</creator><creatorcontrib>Böhm, Wendelin ; Stegmann, Robin ; Gulbis, Ojars ; Henle, Thomas</creatorcontrib><description>The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-022-04138-0</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Amadori compounds ; Amino acid composition ; Amino acids ; Analytical Chemistry ; Beer ; Biotechnology ; Boiling ; Carbonyl compounds ; Chemical reactions ; Chemistry ; Chemistry and Materials Science ; Coagulation ; Composition ; Food Science ; Forestry ; Glycosylation ; Hydrophobicity ; Isoleucine ; Leucine ; Maillard reaction ; Maillard reaction products ; Malt ; Original Paper ; Oxidation ; Phenylalanine ; Protein structure ; Proteins ; Pyruvaldehyde ; Valine ; Wort ; Worts</subject><ispartof>European food research & technology, 2023, Vol.249 (1), p.119-131</ispartof><rights>The Author(s) 2022</rights><rights>The Author(s) 2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c293t-6acd505ac0d97a1f5d49f3a0528dd74a8d5cc1a44e8a007383edb50a1a08068a3</citedby><cites>FETCH-LOGICAL-c293t-6acd505ac0d97a1f5d49f3a0528dd74a8d5cc1a44e8a007383edb50a1a08068a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-022-04138-0$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-022-04138-0$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Böhm, Wendelin</creatorcontrib><creatorcontrib>Stegmann, Robin</creatorcontrib><creatorcontrib>Gulbis, Ojars</creatorcontrib><creatorcontrib>Henle, Thomas</creatorcontrib><title>Amino acids and glycation compounds in hot trub formed during wort boiling</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract</description><subject>Agriculture</subject><subject>Amadori compounds</subject><subject>Amino acid composition</subject><subject>Amino acids</subject><subject>Analytical Chemistry</subject><subject>Beer</subject><subject>Biotechnology</subject><subject>Boiling</subject><subject>Carbonyl compounds</subject><subject>Chemical reactions</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Coagulation</subject><subject>Composition</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Glycosylation</subject><subject>Hydrophobicity</subject><subject>Isoleucine</subject><subject>Leucine</subject><subject>Maillard reaction</subject><subject>Maillard reaction products</subject><subject>Malt</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Phenylalanine</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Pyruvaldehyde</subject><subject>Valine</subject><subject>Wort</subject><subject>Worts</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><sourceid>BENPR</sourceid><recordid>eNp9UEFOwzAQtBBIlMIHOFniHFjbceIcqwooqBIXOFtbOympGjvYiVB_j0sQ3Djt7GpmVjOEXDO4ZQDlXQTgrMyA8wxyJlQGJ2TG8gS4UPL0F5flObmIcQcgq4LlM_K86FrnKZrWRorO0u3-YHBovaPGd70fXbq3jr77gQ5h3NDGh6621I6hdVv66cNAN77dp-WSnDW4j_XVz5yTt4f71-UqW788Pi0X68zwSgxZgcZKkGjAViWyRtq8agSC5MraMkdlpTEM87xWmKIJJWq7kYAMQUGhUMzJzeTbB_8x1nHQOz8Gl15qXhay4KKSkFh8YpngYwx1o_vQdhgOmoE-dqanznTqTH93po8iMYlif4xXhz_rf1RfD8pu0g</recordid><startdate>2023</startdate><enddate>2023</enddate><creator>Böhm, Wendelin</creator><creator>Stegmann, Robin</creator><creator>Gulbis, Ojars</creator><creator>Henle, Thomas</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>C6C</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>2023</creationdate><title>Amino acids and glycation compounds in hot trub formed during wort boiling</title><author>Böhm, Wendelin ; Stegmann, Robin ; Gulbis, Ojars ; Henle, Thomas</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c293t-6acd505ac0d97a1f5d49f3a0528dd74a8d5cc1a44e8a007383edb50a1a08068a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Agriculture</topic><topic>Amadori compounds</topic><topic>Amino acid composition</topic><topic>Amino acids</topic><topic>Analytical Chemistry</topic><topic>Beer</topic><topic>Biotechnology</topic><topic>Boiling</topic><topic>Carbonyl compounds</topic><topic>Chemical reactions</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Coagulation</topic><topic>Composition</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Glycosylation</topic><topic>Hydrophobicity</topic><topic>Isoleucine</topic><topic>Leucine</topic><topic>Maillard reaction</topic><topic>Maillard reaction products</topic><topic>Malt</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Phenylalanine</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Pyruvaldehyde</topic><topic>Valine</topic><topic>Wort</topic><topic>Worts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Böhm, Wendelin</creatorcontrib><creatorcontrib>Stegmann, Robin</creatorcontrib><creatorcontrib>Gulbis, Ojars</creatorcontrib><creatorcontrib>Henle, Thomas</creatorcontrib><collection>Springer Nature OA Free Journals</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Böhm, Wendelin</au><au>Stegmann, Robin</au><au>Gulbis, Ojars</au><au>Henle, Thomas</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Amino acids and glycation compounds in hot trub formed during wort boiling</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2023</date><risdate>2023</risdate><volume>249</volume><issue>1</issue><spage>119</spage><epage>131</epage><pages>119-131</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-022-04138-0</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2023, Vol.249 (1), p.119-131 |
| issn | 1438-2377 1438-2385 |
| language | eng |
| recordid | cdi_proquest_journals_2765623950 |
| source | Springer Nature - Complete Springer Journals |
| subjects | Agriculture Amadori compounds Amino acid composition Amino acids Analytical Chemistry Beer Biotechnology Boiling Carbonyl compounds Chemical reactions Chemistry Chemistry and Materials Science Coagulation Composition Food Science Forestry Glycosylation Hydrophobicity Isoleucine Leucine Maillard reaction Maillard reaction products Malt Original Paper Oxidation Phenylalanine Protein structure Proteins Pyruvaldehyde Valine Wort Worts |
| title | Amino acids and glycation compounds in hot trub formed during wort boiling |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T17%3A29%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Amino%20acids%20and%20glycation%20compounds%20in%20hot%20trub%20formed%20during%20wort%20boiling&rft.jtitle=European%20food%20research%20&%20technology&rft.au=B%C3%B6hm,%20Wendelin&rft.date=2023&rft.volume=249&rft.issue=1&rft.spage=119&rft.epage=131&rft.pages=119-131&rft.issn=1438-2377&rft.eissn=1438-2385&rft_id=info:doi/10.1007/s00217-022-04138-0&rft_dat=%3Cproquest_cross%3E2765623950%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2765623950&rft_id=info:pmid/&rfr_iscdi=true |