Interfacial properties and interaction between beer wort protein fractions and isohumulone

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Standard

Interfacial properties and interaction between beer wort protein fractions and isohumulone. / Lu, Yi; Bergenståhl, Björn; Nilsson, Lars.

I: Food Hydrocolloids, Vol. 103, 105648, 2020.

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Harvard

APA

CBE

MLA

Vancouver

Author

RIS

TY - JOUR

T1 - Interfacial properties and interaction between beer wort protein fractions and isohumulone

AU - Lu, Yi

AU - Bergenståhl, Björn

AU - Nilsson, Lars

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - AF4-UV-MALS-dRI

KW - Ellipsometry

KW - Lipid transfer protein

KW - Protein Z

KW - Surface rheology

U2 - 10.1016/j.foodhyd.2020.105648

DO - 10.1016/j.foodhyd.2020.105648

M3 - Article

VL - 103

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105648

ER -