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Poster Presentations
Day 4, June 25（Wed.）
Room P (Maesato East, Foyer, Ocean Wing)
- 4P-PM-20
Comparison of protease activity in different malting methods using mass spectrometry imaging
(1Osaka Univ., 2OTRI)
oTomoka Takeno1, Eiichiro Fukusaki1,2, Shuichi Shimma1,2
Barley malt is a raw material for beer production and is produced through the processes of steeping, germination, and drying. This process is called malting. Malting influences the chemical composition and enzymatic activity of malt, and differences in malting methods are suggested to affect the activity of proteases. In this study, I focused on floor malting, a traditional method, and modern malting, which is widely used in the brewing industry, to clarify the differences in protease activity between these methods. Specifically, I investigated leucine aminopeptidase (LAP) and visualized its spatial distribution using mass spectrometry imaging (MSI) to analyze LAP reaction.
In this study, I established a visualization method for LAP reaction. The results revealed that while there were no significant differences in the spatial distribution between floor malting and modern malting malts, the overall LAP reaction tended to be higher in modern malting malts. Furthermore, in both types of malt, LAP was primarily localized around the endosperm. This localization pattern suggests that plant hormones released from the embryo during germination are involved in the induction of proteases. In the future, I will analyze the distribution of other exopeptidases to further investigate how protease activity varies depending on malting method.