Abstract
Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.
Highlights
Beer may be attributed to beverages with a complex colloidal structure formed by organic biomolecules of various molecular weights interconnected by hydrogen, covalent, disulfide and other bonds [1–3]
Researchers claim that the distribution of existing polyphenols by raw material is nonproportional—80% of polyphenol compounds are of grain origin and 20% are of hop origin [112], and this is due to the degree of conjugation with other compounds in the plant matrix
Analytical analysis made it possible to establish the dependence on the raw material regarding the protein profile of compounds that form the consumer properties of beer as a beverage [60–66] and only partially on the process [109,110]
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The alcoholic beverage, as it is known, is a colloidal structure, with a composition formed by primary (from vegetable raw materials) or secondary biomolecules, which are the product of the vital activity of microorganisms or subsequently formed in the result of biochemical, chemical or other processes of a different nature during production. Beer may be attributed to beverages with a complex colloidal structure formed by organic biomolecules of various molecular weights interconnected by hydrogen, covalent, disulfide and other bonds [1–3]. It is interesting to note that the classes of organic compounds involved in the formation of the sensory profile of beer and responsible for the stability of the fermented beverage are basically similar—these are nitrogen compounds, phenol compounds, carbohydrate biomolecules and some other compounds of plant-based raw materials [3]. Some biomolecules of certain molecular weight, or of so-called fraction, are involved in the formation of both the taste profile and consumer characteristics of beer, while others contribute to the formation of haze, and it is important to distinguish them
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