Journal of Food Processing and Preservation

Volume 46, Issue 12 e17222

ORIGINAL ARTICLE

Evaluation of using the rice in Mekong Delta for beer making: Nutritional, heat-resistant, protease-resistant, and inhibitor properties of proteins

Nguyen Tan Hung,

Nguyen Tan Hung

Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

Food Technology Department, College of Agriculture and Food Technology, Tien Giang University, My Tho City, Vietnam

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Nguyen Thi Thuy,

Nguyen Thi Thuy

College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

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Nguyen Cong Ha,

Corresponding Author

Nguyen Cong Ha

[email protected]

orcid.org/0000-0001-9921-9288

Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

Correspondence

Nguyen Cong Ha, Food Technology Department, College of Agriculture, Campus II, Can Tho University, 94000, Ninh Kieu District, Can Tho City, Vietnam.

Email: [email protected]

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Nguyen Tan Hung,

Nguyen Tan Hung

Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

Food Technology Department, College of Agriculture and Food Technology, Tien Giang University, My Tho City, Vietnam

Search for more papers by this author

Nguyen Thi Thuy,

Nguyen Thi Thuy

College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

Search for more papers by this author

Nguyen Cong Ha,

Corresponding Author

Nguyen Cong Ha

[email protected]

orcid.org/0000-0001-9921-9288

Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam

Correspondence

Nguyen Cong Ha, Food Technology Department, College of Agriculture, Campus II, Can Tho University, 94000, Ninh Kieu District, Can Tho City, Vietnam.

Email: [email protected]

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First published: 27 September 2022

https://doi.org/10.1111/jfpp.17222

Citations: 2

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Abstract

The aim of this study was to evaluate whether IR50404-resistant protein (RP) rice is suitable for brewing. So, the RP was soaked in water pH 6.6 at room temperature for 24 h and germinated for 4 days to get green malt. This malt was dried at 50°C for 24 h to get rice malt (RM). The RM was mashed with an adjusted EBC program before being fermented by yeast at 13°C for 4 days to get rice beer (RB). The results showed that protein in RM showed a statistical difference in inhibitory zone diameter for proteinase K, which is similar to barley malt. Heat- and protease-resistant proteins (HPRPs) in RM were ranged between 14.4 and 55–70 kDa. The HPRPs were detected as an alpha-amylase/trypsin inhibitor (~14.4 kDa) in wort and RB. The beer foam was stable from 5 to 25 min after shacking. Therefore, IR50404 contains HPRPs that contribute to the stability of the foam of the RB.

Novelty impact statement

It is necessary to find a method to determine the possibility of a rice variety in the Mekong Delta region can be used for beer making. This study focused on the heat- and protease-resistant/inhibitor properties of the protein because the brewing process is always accompanied by heating and the presence of protease from yeast. So, the presence of these proteins group during malting and after beer fermentation could contribute to the stability of clarification as well as foam establishment and foam stability of rice beer. The results of this study indicate that the rice variety IR50404 was completely usable for beer making. This property is also an indicator for selecting rice that is suitable for beer making.

CONFLICT OF INTEREST

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Written informed consent was obtained from all study participants.

Open Research

DATA AVAILABILITY STATEMENT

Data available on request from the authors.

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Evaluation of using the rice in Mekong Delta for beer making: Nutritional, heat-resistant, protease-resistant, and inhibitor properties of proteins

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Novelty impact statement

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Evaluation of using the rice in Mekong Delta for beer making: Nutritional, heat-resistant, protease-resistant, and inhibitor properties of proteins

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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