Construction of a comprehensive beer proteome map using sequential filter-aided sample preparation coupled with LC-MS/MS

Beer is a popular alcoholic beverage of which the quality traits, including flavor, texture, foam stability, gushing and haze formation rely on a contribution of beer proteins and peptides. Large scale proteomic analysis of beer is gaining importance, not only with respect to authenticity of raw material of beer but also to improve quality control during production process of beer. In our work, foam proteins were firstly isolated from beer sample because of high hydrophobicity. Then sequential filter-aided sample preparation coupled with LC-MS/MS was applied to analyze both beer protein and foam protein. Finally, 4692 proteins were identified as beer proteins, and 3906 proteins were identified as foam proteins. In total, 7113 proteins were identified in beer sample. Several proteins contributing to beer quality traits, such as lipid transfer protein (LTP), serpin, hordein, gliadin, glutenin and so on, were detected in our proteins list. So our work constructed a comprehensive beer proteome map that may help to evaluate potential health risks related to celiac patients.