title: Comparative proteomic analysis of Dan'er malts produced from distinct malting processes by two-dimensional fluorescence difference in gel electrophoresis (2D-DIGE).
abstract: The malting process is the controlled germination, followed by drying, of the barley grain. For brewing beer, the malting process is modified according to the features of the barley variety being malted. In China, there are two schedules routinely used for malting the widely grown Dan'er cultivar, processes I and II. The quality of malt produced with process II is considered to be superior to that from process I for Dan'er by maltsters and brewers. In the present study, comparative proteomic analysis was performed between Dan'er malts produced by malting processes I and II. The data showed that enzymes and proteins responsible for cell wall polysaccharide degradation and starch and protein hydrolysis were more abundant in malt produced by process II, leading to improved quality, especially for the commercially important filterability, saccharification time, and diastatic power (DP) quality traits. In addition, to verify the proteomic results, the activities of several key enzymes (α-amylase, β-amylase, and limit dextrinase) were compared between the two malts. This enabled the influence of malting process on malt quality to be determined and suggested malting process schedule changes to optimize the malting process for the Dan'er cultivar, especially for improving filterability, which is often deemed as suboptimal by maltsters and brewers.
authors.affiliation: The Key Laboratory of Industrial Biotechnology, Ministry of Education, ‡National Engineering Laboratory for Cereal Fermentation Technology, and #School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi 214122, People's Republic of China.
authors.forename: Xiaomin
authors.initials: X
authors.lastname: Li
authors.forename: Zhao
authors.initials: Z
authors.lastname: Jin
authors.forename: Fei
authors.initials: F
authors.lastname: Gao
authors.forename: Jian
authors.initials: J
authors.lastname: Lu
authors.forename: Guolin
authors.initials: G
authors.lastname: Cai
authors.forename: Jianjun
authors.initials: J
authors.lastname: Dong
authors.forename: Junhong
authors.initials: J
authors.lastname: Yu
authors.forename: Mei
authors.initials: M
authors.lastname: Yang
mesh_terms: D002681:China; D005511:Food Handling / Q000379:methods*; D001467:Hordeum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D040901:Proteomics; D057825:Two-Dimensional Difference Gel Electrophoresis
chemical_list: D010940:Plant Proteins
keywords: barley cultivars; comparative proteomic analysis; diastatic power; filterability; malting process; saccharification time