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Temporal Analyses of Barley Malting Stages Using Shotgun Proteomics
1United States Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, 502 Walnut Street, 53726 Madison, WI, USA.
Proteomics
|June 29, 2018
Summary
This study reveals dynamic proteome changes during barley malting, identifying key proteins for beer brewing. Findings offer new targets for improving malting barley breeding and quality prediction.
Area of Science:
- Proteomics
- Barley Malting
- Biochemistry
Background:
- Malt from barley is crucial for beer production.
- Understanding barley malting at a proteomic level is essential for quality control.
Purpose of the Study:
- To conduct the first dynamic proteome survey during barley malting.
- To identify proteins and their functions throughout the malting process.
- To find proteins that can be used as biomarkers for malting quality.
Main Methods:
- Gel-free proteomics approach.
- In-solution tryptic digestion of precipitated proteins.
- Nanoliquid chromatography coupled with tandem mass spectrometry (LC-MS/MS).
Main Results:
- Identified 1418 proteins across five malting stages.
- Annotated 796 uncharacterized or predicted proteins.
- Found 205 proteins with significant abundance differences, particularly in carbohydrate metabolism and enzyme activity regulation.
Conclusions:
- Dynamic proteome changes occur during barley malting.
- Proteins involved in translation, carbohydrate metabolism, and stress response are key.
- Identified proteins offer targets for barley breeding and malting quality prediction.
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