麻豆AV

Canada鈥檚 extensive malting and brewing industry could get a further boost from new insight into the science of malting.

In a study published recently in Proceedings of the National Academy of Sciences, 聽麻豆AV researcher Jaswinder Singh and co-authors describe a new protein, TLP8 (Thaumatin鈥擫ike Protein), which manages the amount of 尾-驳濒耻肠补苍 in barley grains, best known as the vital ingredient of beer. 鈥淲e found that during grain germination, TLP8 binds to 尾-驳濒耻肠补苍 and significantly lowers its amount in the barley malt,鈥� says Prof. Singh, of 麻豆AV鈥檚 Department of Plant Science.

Many brewers know that too much 尾-驳濒耻肠补苍, a dietary fibre and key sugar found in barley, can complicate beer brewing and ruin the barrel.

During malting and germination, physiological modifications occur inside barley grains that lead to starch, protein and cell wall sugars such as 尾-驳濒耻肠补苍 being cut up into smaller pieces, a process known as hydrolysis. If not properly hydrolyzed, 尾-驳濒耻肠补苍 produces a highly viscous wort, which leads to a slower filtration and haze formation during brewing.

With the right conditions, professor Singh believes that higher concentrations of TLP8 could lower 尾-驳濒耻肠补苍 levels and improve the brewing process and beer quality.

Over 65 percent of all Canadian malt is exported to more than 20 countries around the world, making Canada the world鈥檚 second-largest malt exporter.

鈥淥ur findings advance the understanding of the malting process and may provide gains for brewers,鈥� Singh says.

The study, 鈥�Redox-dependent interaction between thaumatin-like protein and 尾-驳濒耻肠补苍 influences malting quality of barley鈥� by Surinder Singh, Rajiv K. Tripathi, Peggy G. Lemaux, Bob B. Buchanan and Jaswinder Singh was just published in the journal 鈥淧roceedings of the National Academy of Science". (doi/10.1073/pnas.1701824114)
The research was funded by NSERC and BMBRI (Brewing and Malting Barleay Research Institute)