Recent Discoveries in Beer Foam
| Autor: | Karl J. Siebert |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Ethanol Hydrogen bond food and beverages Ionic bonding Salt (chemistry) Model system 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering 010608 biotechnology Dimethyl formamide lipids (amino acids peptides and proteins) cardiovascular diseases Plant lipid transfer proteins Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 72:79-87 |
| ISSN: | 1943-7854 0361-0470 |
| Popis: | Combinations of ovalbumin, iso-alpha acid, and ethanol were prepared in buffers of different pH and foamed. A response surface model of foam height was constructed (R2 = 0.876). This indicated that intermediate ethanol levels lead to the best foam, with poorer foam at higher and lower ethanol contents, and that increasing pH leads to poorer foam. When ethanol was added to non-alcoholic beer, the effect on foam was somewhat similar to the model system. When a lager was adjusted in pH, the foam increased with increasing pH, opposite to the model system. Dimethyl formamide, dioxane, and NaCl solution were each added to the model system and beer. Salt greatly reduced foam in the model system, indicating mainly ionic interaction. DMF caused the largest reduction in commercial beer foam, indicating a hydrogen bonding mechanism. Barley lipid transfer protein 1 (LTP1) and proteins Z4 and Z7 have been associated with beer foam. Ovalbumin has considerable similarity to proteins Z4 and Z7, but is quite different fro... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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