Construction of a novel beer proteome map and its use in beer quality control

Takashi Iimure, Nami Nankaku, Naohiko Hirota, Zhou Tiansu, Takehiro Hoki, Makoto Kihara, Katsuhiro Hayashi, Kazutoshi Ito, Kazuhiro Sato

Research output: Contribution to journalArticlepeer-review

65 Citations (Scopus)


Beer proteins were analysed by two-dimensional gel electrophoresis (2DE). The protein species associated with major spots on 2DE gels were identified by mass spectrometry followed by a database search to construct a comprehensive beer proteome map. As a result, 85 out of 199 protein spots examined were positively identified and categorised into 12 protein species. A total of 11 beer samples were brewed from the malt of eight cultivars having different levels of protein modification. This experiment was designed to demonstrate the influences of barley cultivar and malt modification on beer protein composition and beer quality characters. The beers produced from these brewing trails were subsequently analysed by 2DE and their proteomes were compared. Cultivars and malt modification affected the concentration of several proteins in beer. Beer protein concentration was associated with differences in the desirable beer quality trait, foam stability. In addition, expression of yeast derived proteins were observed that may also influence beer quality. Overall, the application of a comprehensive beer proteome map provides a strong platform for detection and potential manipulation of beer quality related proteins.

Original languageEnglish
Pages (from-to)566-574
Number of pages9
JournalFood Chemistry
Issue number3
Publication statusPublished - Feb 1 2010


  • Beer protein
  • Hordeum vulgare
  • Proteome
  • Saccharomyces cerevisiae
  • Two-dimensional gel electrophoresis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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