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Interfacial properties and interaction between beer wort protein fractions and isohumulone

Lu, Yi LU ; Bergenståhl, Björn LU and Nilsson, Lars LU (2020) In Food Hydrocolloids 103.
Abstract
It is well known that both protein and iso-humulone, originating from barley malt and hops respectively, play important roles in beer foam stability. In this study, we hypothesize that the interaction of iso-humulone and different beer proteins will give rise to adsorbed layers with different characteristics at hydrophobic surfaces. The properties of these adsorbed layers are likely to play a crucial role for beer foam formation and stability.

Beer protein and iso-humulone were extracted based on the brewing process from barley malt and hop respectively. The proteins were fractionated into two fractions (lipid transfer protein (LTP) and a mixed fraction of LTP and protein Z) and their interfacial properties as well as interaction... (More)
It is well known that both protein and iso-humulone, originating from barley malt and hops respectively, play important roles in beer foam stability. In this study, we hypothesize that the interaction of iso-humulone and different beer proteins will give rise to adsorbed layers with different characteristics at hydrophobic surfaces. The properties of these adsorbed layers are likely to play a crucial role for beer foam formation and stability.

Beer protein and iso-humulone were extracted based on the brewing process from barley malt and hop respectively. The proteins were fractionated into two fractions (lipid transfer protein (LTP) and a mixed fraction of LTP and protein Z) and their interfacial properties as well as interaction with iso-humulone in solution and at hydrophobic surfaces were investigated by surface rheology and ellipsometry. The results show that the composition and properties of the adsorbed layers depend on how the layer is formed and that iso-humulone plays an important role for the characteristics of the adsorbed protein layers. The interaction between iso-humulone and protein Z is found to have pronounced effects of yielding a coherent and elastic adsorbed layer and, thus, for beer foam stability. (Less)
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author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
AF4-UV-MALS-dRI, Ellipsometry, Lipid transfer protein, Protein Z, Surface rheology
in
Food Hydrocolloids
volume
103
article number
105648
publisher
Elsevier
external identifiers
  • scopus:85078140480
  • scopus:85078140480
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2020.105648
language
English
LU publication?
yes
id
d4c9c22c-4ddc-48bd-ab25-4b44a01fbd78
date added to LUP
2020-01-30 22:49:50
date last changed
2020-02-12 10:20:16
@article{d4c9c22c-4ddc-48bd-ab25-4b44a01fbd78,
  abstract     = {It is well known that both protein and iso-humulone, originating from barley malt and hops respectively, play important roles in beer foam stability. In this study, we hypothesize that the interaction of iso-humulone and different beer proteins will give rise to adsorbed layers with different characteristics at hydrophobic surfaces. The properties of these adsorbed layers are likely to play a crucial role for beer foam formation and stability.<br/><br/>Beer protein and iso-humulone were extracted based on the brewing process from barley malt and hop respectively. The proteins were fractionated into two fractions (lipid transfer protein (LTP) and a mixed fraction of LTP and protein Z) and their interfacial properties as well as interaction with iso-humulone in solution and at hydrophobic surfaces were investigated by surface rheology and ellipsometry. The results show that the composition and properties of the adsorbed layers depend on how the layer is formed and that iso-humulone plays an important role for the characteristics of the adsorbed protein layers. The interaction between iso-humulone and protein Z is found to have pronounced effects of yielding a coherent and elastic adsorbed layer and, thus, for beer foam stability.},
  author       = {Lu, Yi and Bergenståhl, Björn and Nilsson, Lars},
  issn         = {0268-005X},
  language     = {eng},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Interfacial properties and interaction between beer wort protein fractions and isohumulone},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2020.105648},
  doi          = {10.1016/j.foodhyd.2020.105648},
  volume       = {103},
  year         = {2020},
}