{
  "abstract": "Why was the work done?: Gluten-free (GF) beers typically exhibit poorer foam stability than conventional barley malt-based beers, yet the molecular basis underlying this difference remains poorly understood. This study aimed to investigate protein-level factors associated with foam stability in GF and barley beers. How was the work done?: Three commercially produced GF beers, comprising two lagers brewed from rice or sorghum, and one pale ale brewed from a millet-buckwheat-rice blend, were compared with two commercially produced barley-malt beers, comprising a lager and a pale ale. Soluble protein was isolated from freeze-dried beer powder using TCA-acetone. Protein profiles were examined using SDS-PAGE, and proteomes were characterised and compared using label-free quantitative LC-MS/MS. What are the main findings?: GF beers showed lower soluble protein concentrations and significantly lower foam stability than the barley beers. SDS-PAGE revealed fewer and weaker protein bands in GF beers compared with barley beers. Proteomic analysis showed that barley beers were enriched in known foam-active proteins, particularly lipid transfer protein 1 (LTP1) and Protein Z (serpin family members), whereas these proteins were not detected or were detected only at very low levels in GF beers.",
  "abstract_shown": true,
  "affiliations": [
    "University of Sydney"
  ],
  "article_type": "New results",
  "arxiv": null,
  "author_total": 4,
  "authors": [
    {
      "name": "Z. Lyu"
    },
    {
      "name": "J. Humphries"
    },
    {
      "name": "F. Masoomi-Aladizgeh"
    },
    {
      "affs": [
        0
      ],
      "name": "T. H. Roberts"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/1dpp547yrn330.bib",
  "cited_by": 0,
  "doi": "10.64898/2026.09.04.749538",
  "fulltext_url": "https://www.biorxiv.org/content/10.64898/2026.09.04.749538v1.full",
  "id": "1dpp547yrn330",
  "issns": [],
  "landing_url": "https://www.biorxiv.org/content/10.64898/2026.09.04.749538v1",
  "language": null,
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "biorxiv",
      "biochemistry"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7212265421",
  "pdf_url": "https://www.biorxiv.org/content/10.64898/2026.09.04.749538v1.full.pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-04",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/1dpp547yrn330.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:21:32Z",
      "native_id": "10.64898/2026.09.04.749538",
      "source": "biorxiv",
      "url": "https://www.biorxiv.org/content/10.64898/2026.09.04.749538v1"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "biorxiv:biochemistry",
      "subfield": "general"
    }
  ],
  "title": "Poor foam stability in gluten-free beers is associated with distinct protein composition compared with barley-malt beers",
  "title_text": "Poor foam stability in gluten-free beers is associated with distinct protein composition compared with barley-malt beers",
  "type": "preprint",
  "updated_at": "2026-10-30T12:21:32Z",
  "url": "https://research.draconitic.com/paper/1dpp547yrn330",
  "venue": "bioRxiv",
  "versions": []
}