Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

被引：12

作者：

Zong, Xuyan ^{[1
,2
]}

Wu, Jianhang ^{[1
,2
]}

Chen, Zuyi ^{[1
,2
]}

He, Linhua ^{[2
]}

Wen, Junjie ^{[2
]}

Li, Li ^{[2
]}

机构：

[1] Sichuan Univ Sci & Engn, Liquor Brewing Biotechnol & Applicat Key Lab Sichu, Yibin 644000, Sichuan, Peoples R China

[2] Sichuan Univ Sci & Engn, Coll Bioengn, Yibin 644000, Sichuan, Peoples R China

来源：

JOURNAL OF CEREAL SCIENCE | 2023年 / 109卷

关键词：

Qingke; Beer; Antioxidant capacity; Volatile compounds; NUTRITIONAL FUNCTIONS; IN-VITRO;

D O I：

10.1016/j.jcs.2022.103624

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As a promising adjunct material to beer brewing, Qingke (hulless barley) can provide sufficient hydrolyzable starch and rich nutrients for beer brewing. In this study, the effect of Qingke addition on the physicochemical properties, antioxidant capacity and flavor composition of beer was evaluated. The results showed that the addition of Qingke reduced the turbidity (25.03 NTU) and color (19.48 EBC) of the beer. The Qingke adjunct beer was enriched with more bioactive substances, which also made the Qingke adjunct beer exhibit better antioxidant capacity. The addition of Qingke resulted in elevated levels of higher alcohols (68.29 mg/L) and esters (76.71 mg/L). The addition of Qingke decreased the amount of volatile acid in the beer (5.84 mg/L). This study has guiding significance for the application of Qingke in beer industry.

引用

收藏

页数：6

相关论文

共 30 条

[1] Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions [J].

Andrés, AI ;

Cava, R ;

Ventanas, J ;

Muriel, E ;

Ruiz, J .

FOOD CHEMISTRY, 2004, 84 (03) :375-381

[2] Physiological functionalities and mechanisms of β-glucans [J].

Bai, Junying ;

Ren, Yikai ;

Li, Yan ;

Fan, Mingcong ;

Qian, Haifeng ;

Wang, Li ;

Wu, Gangcheng ;

Zhang, Hui ;

Qi, Xiguang ;

Xu, Meijuan ;

Rao, Zhiming .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 88 :57-66

[3] Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation [J].

Boudaoud, Sonia ;

Aouf, Chahinez ;

Devillers, Hugo ;

Sicard, Delphine ;

Segond, Diego .

FOOD MICROBIOLOGY, 2021, 98

[4] Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity [J].

Broncano, J. M. ;

Timon, M. L. ;

Parra, V. ;

Andres, A. I. ;

Petron, M. J. .

FOOD RESEARCH INTERNATIONAL, 2011, 44 (09) :2655-2659

[5] A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles [J].

Carvalho, Daniel O. ;

Guido, Luis F. .

FOOD CHEMISTRY, 2022, 372

[6] Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus [J].

Cui, Dan-yao ;

Ge, Jun-ling ;

Song, Yu-mei ;

Feng, Peng-peng ;

Lin, Liang-cai ;

Guo, Li-yun ;

Zhang, Cui-ying .

FOOD BIOSCIENCE, 2021, 43

[7] The influence of packaging material on volatile compounds of pale lager beer [J].

Gagula, Goran ;

Mastanjevic, Kristina ;

Mastanjevic, Kresimir ;

Krstanovic, Vinko ;

Horvat, Daniela ;

Magdic, Damir .

FOOD PACKAGING AND SHELF LIFE, 2020, 24

[8] Flavour component analysis by HS-SPME/GC-MS and chemometric modeling to characterize Pilsner-style Lager craft beers [J].

Giannetti, Vanessa ;

Mariani, Maurizio Boccacci ;

Torrelli, Paola ;

Marini, Federico .

MICROCHEMICAL JOURNAL, 2019, 149

[9] Unmalted triticale cultivars as brewing adjuncts: effects of enzyme activities and composition on beer wort quality [J].

Glatthar, J ;

Heinisch, JJ ;

Senn, T .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (04) :647-654

[10] Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review [J].

Guo, Tianli ;

Horvath, Carla ;

Chen, Ling ;

Chen, Jin ;

Zheng, Bo .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 103 :109-117