Publication at Faculty of Science |
2019
Abstract
We analyzed the profile of malt proteins in boiled wort preparations using liquid chromatography coupled to high resolution mass spectrometry. Proteins detected in 9 different malt barley cultivars were identified.
We probed proteins for post-translational modifications, namely glycation. Differential analysis of the wort proteomes provided insight into the effect of malting barley cultivar as well as location of cultivation.
The results suggest that proteome analysis of wort samples could allow for identification/classification of malting barley cultivars used in wort production.