Proteins in raw materials play an important part in both malting and brewing processes, as actors of raw material biotransformation, contributors to foam, haze or even nitrogen source for the yeast. Nonetheless, a comparable total protein content of barley can lead to various malt qualities and different proteolysis levels. In a context of climate change, of inputs reduction and need of more sustainable raw materials, there is a need to improve knowledge of proteins in barley. The collaborative "PROsIT" project (barley PROteins of InTerest) proposed to draw up the qualitative profile of the different barley proteins and tried to identify the possible relation to malt quality. The project is supported by FSOV (Found to support breeding selection in France) and all barley to beer chain (CTPS, Breeders, ARVALIS, French Maltsters & Brewers) The analysis of barley protein fractions was developed on a sequential isolation inspired by Schalk et al. (2017)...
