Now we're talking! Beer proteomics!
A paper this month in the Journal of Proteomics by Gianluca Picariello, et. al., takes an in-depth look at the proteome of an Italian beer. Apparently, this is a challenging prospect because the process of fermentation induces a number of modifications to the proteins present (including rampant deamidation). In order to get around this and other obstacles, complex processing requirements were necessary:
On top of the proteomics, the researchers were interested in the effects of some of the proteins/peptides present in this beer on celiac's T cells.
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