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Haze in Beer: Its Formation and Alleviating Strategies, from a Protein-Polyphenol Complex Angle

文献类型： 外文期刊

作者： Wang, Yin 1 ; Ye, Lingzhen 2 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Rural Dev, Hangzhou 310021, Peoples R China

2.Zhejiang Univ, Zhongyuan Inst, Zhengzhou 450000, Peoples R China

3.Zhejiang Univ, Inst Crop Sci, Hangzhou 310058, Peoples R China

关键词： beer; haze; haze-active proteins; barley; molecular breeding; genes

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2021 年 10 卷 12 期

页码：

收录情况： SCI

摘要： Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This paper reviews the factors affecting haze formation and strategies for reducing haze. Haze formation is mainly associated with specific chemical components in malt barley grains, such as proteins. The main factor causing haze formation is a cross-linking of haze active (HA) proteins and HA polyphenols. Many HA proteins and their editing genes or loci have been identified by proteomics and quantitative trait locus (QTL) analysis, respectively. Although some technical approaches have been available for reducing haze formation in beer, including silica and polyvinylpolypyrrolidone (PVPP) adsorbent treatments, the cost of beer production will increase and some flavor will be lost due to reduced relevant polyphenols and proteins. Therefore, breeding the malt barley cultivar with lower HA protein and/or HA polyphenols is the most efficient approach for controlling haze formation. Owing to the completion of barley whole genome sequencing and the rapid development of modern molecular breeding technology, several candidate genes controlling haze formation have been identified, providing a new solution for reducing beer haze.

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