Role of Riboflavin in Beer Flavor Instability: Determination of Levels of Riboflavin and Its Origin in Beer by Fluorometric Apoprotein Titration
| Autor: | David J Evans, Riet Hilhorst, Diederik J M Schmedding, Martina G Duyvis, Colja Laane |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Flavin adenine dinucleotide
Chromatography Quenching (fluorescence) Light Riboflavin digestive oral and skin physiology Fluorescence spectrometry Beer food and beverages Flavin mononucleotide General Chemistry Hydrogen-Ion Concentration Yeast chemistry.chemical_compound Spectrometry Fluorescence chemistry Taste Flavin-Adenine Dinucleotide behavior and behavior mechanisms heterocyclic compounds Titration General Agricultural and Biological Sciences human activities Egg white |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:1548-1552 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | A method for the quantitative determination of riboflavin levels in beer was developed. The method is based on the quenching of riboflavin fluorescence, which occurs when riboflavin binds to the aporiboflavin-binding protein from egg white. The method does not require any pretreatment of the beer before analysis, other than dilution, and proved to be simple, reliable, and sensitive. The lowest concentration that could be detected was approximately 10 nM riboflavin. The possible interference of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) with the determination of the riboflavin content of beer was excluded, because beer contains only a very small amount of FAD (0.03 microM) and no FMN. The riboflavin levels of the types and brands of beer investigated were in the range of 0.5-1.0 microM. The origin of the riboflavin in beer proved to be the malt. Hop and yeast hardly contributed to the riboflavin content of beer. Besides its use in the determination of riboflavin levels, the aporiboflavin-binding protein also provides a way to remove riboflavin from beer, which reduces the light sensitivity and the related lightstruck off-flavor formation in beer. |
| Databáze: | OpenAIRE |
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