Quantification of protein-derived thiols during atmosphere-controlled brewing in laboratory scale
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Quantification of protein-derived thiols during atmosphere-controlled brewing in laboratory scale. / Murmann, Anne Nordmark; Andersen, Preben; Mauch, Alexander; Lund, Marianne Nissen.
In: Journal of the American Society of Brewing Chemists, Vol. 74, No. 1, 2016, p. 30-35.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Quantification of protein-derived thiols during atmosphere-controlled brewing in laboratory scale
AU - Murmann, Anne Nordmark
AU - Andersen, Preben
AU - Mauch, Alexander
AU - Lund, Marianne Nissen
PY - 2016
Y1 - 2016
N2 - An atmosphere-controlled brewing system was built to study thiol oxidation during brewing in laboratory scale under conditions with limited oxygen exposure. Quantification of free and total thiols and protein showed that thiols were lost during wort boiling possibly owing to protein precipitation. Fermentation caused an increase in free thiols, and the balance between free and total thiols was shifted toward a higher degree of free thiols. This was explained by either a reducing effect of fermentation or secretion of thiol-containing compounds from yeast. The efficiency of sulfite to reduce reversibly oxidized thiols was determined by incubating boiled wort obtained from a pilot scale trial with various concentrations of sulfite (0-2,000 μM) in an anaerobic chamber for up to 7 days. Addition of sulfite increased the concentration of free thiols in a concentration-dependent manner, and the effect was more pronounced at longer incubation times. However, the reduction of the pool of oxidized thiols by sulfite was inefficient for sulfite concentrations typically found in beer, and the reaction was found to be relatively slow compared with reduction by tris(carboxyethyl)phosphine.
AB - An atmosphere-controlled brewing system was built to study thiol oxidation during brewing in laboratory scale under conditions with limited oxygen exposure. Quantification of free and total thiols and protein showed that thiols were lost during wort boiling possibly owing to protein precipitation. Fermentation caused an increase in free thiols, and the balance between free and total thiols was shifted toward a higher degree of free thiols. This was explained by either a reducing effect of fermentation or secretion of thiol-containing compounds from yeast. The efficiency of sulfite to reduce reversibly oxidized thiols was determined by incubating boiled wort obtained from a pilot scale trial with various concentrations of sulfite (0-2,000 μM) in an anaerobic chamber for up to 7 days. Addition of sulfite increased the concentration of free thiols in a concentration-dependent manner, and the effect was more pronounced at longer incubation times. However, the reduction of the pool of oxidized thiols by sulfite was inefficient for sulfite concentrations typically found in beer, and the reaction was found to be relatively slow compared with reduction by tris(carboxyethyl)phosphine.
KW - Antioxidants
KW - Mashing
KW - Oxygen
KW - Protein thiols
KW - Reducing capacity
KW - Sulfite
U2 - 10.1094/ASBCJ-2016-1109-01
DO - 10.1094/ASBCJ-2016-1109-01
M3 - Journal article
AN - SCOPUS:84960452908
VL - 74
SP - 30
EP - 35
JO - Journal of the American Society of Brewing Chemists
JF - Journal of the American Society of Brewing Chemists
SN - 0361-0470
IS - 1
ER -
ID: 159058027