Kilning invokes oxidative changes in malt proteins

Beneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent of oxidative chemical changes at malt proteins has not yet been studied. In the present short communication, malt protein was characterized by the determination of free thiol groups and deg...

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Bibliographic Details
Published in:European food research & technology 2023, Vol.249 (1), p.199-206
Main Authors: Fleischer, Kristina, Hellwig, Michael
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biotechnology
Carbonyl compounds
Carbonyls
Chemistry
Chemistry and Materials Science
Color
Food Science
Forestry
Glycosylation
Malt
MalT protein
Methionine
Oxidation
Proteins
Short Communication
Thiols
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Summary:Beneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent of oxidative chemical changes at malt proteins has not yet been studied. In the present short communication, malt protein was characterized by the determination of free thiol groups and degree of methionine oxidation as well as the sites that are reactive to covalent modification by 2,4-dinitrophenylhydrazine (DNPH, “protein carbonylation”). Protein carbonylation in pale malts was around 1.5 nmol/mg protein and increased with increasing malt colour. Investigations on the protein pellet isolated for determination of carbonylation revealed that solubility and colour may disturb the quantification of carbonyl sites in roasted malts. Free thiols decreased with increasing malt colour already in pale malts (EBC 
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-022-04144-2