Abstract
The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS–PAGE, in combination with matrix-assisted laser desorption ionization–mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins. Copyright © 2014 The Institute of Brewing & Distilling
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