Rapid assignment of malting barley varieties by matrix-assisted laser desorption–ionisation – Time-of-flight mass spectrometry

Rapid assignment of malting barley varieties by matrix-assisted laser desorption–ionisation – Time-of-flight mass spectrometry

•A rapid method for malting barley variety assignment is proposed.•Hordein signals can be obtained directly from barley by MALDI-TOF MS analysis of powdered grains.•MALDI-TOF MS fingerprints are characteristic of individual malting barley varieties or their groups. A method for discriminating maltin...

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Bibliographic Details
Published in:Food chemistry Vol. 206; pp. 124 - 130
Main Authors: Sedoa, Ondrej, Koranc, Michal, Jakesovaa, Michaela, Mikulikovad, Renata, Bohace, Michal, Zdrahala, Zbynek
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-09-2016
Subjects:
Barley
Beer
Food-Processing Industry - methods
Glutens - analysis
Hordeum - chemistry
Hordeum - classification
Hordeum - metabolism
Hordeum vulgare
MALDI-TOF MS
Malting
Proteins
Seedlings - chemistry
Seedlings - classification
Seedlings - metabolism
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Proteins
Malting
Barley
MALDI-TOF MS
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Summary:•A rapid method for malting barley variety assignment is proposed.•Hordein signals can be obtained directly from barley by MALDI-TOF MS analysis of powdered grains.•MALDI-TOF MS fingerprints are characteristic of individual malting barley varieties or their groups. A method for discriminating malting barley varieties based on direct matrix-assisted laser desorption–ionisation – time-of-flight mass spectrometry (MALDI-TOF MS) fingerprinting of proteins was developed. Signals corresponding to hordeins were obtained by simple mixing of powdered barley grain with a MALDI matrix solution containing 12.5mgmL–1 of ferulic acid in an acetonitrile:water:formic acid 50:33:17 v/v/v mixture. Compared to previous attempts at MALDI-TOF mass spectrometric analysis of barley proteins, the extraction and fractionation steps were practically omitted, resulting in a significant reduction in analytical time and costs. The discriminatory power was examined on twenty malting barley varieties and the practicability of the method was tested on sixty barley samples acquired from Pilsner Urquell Brewery. The method is proposed as a rapid tool for variety assignment and purity determination of malting barley that may replace gel electrophoresis currently used for this purpose.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.03.056