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MECHANISM OF BEER FOAM STABILIZATION BY PROPYLENE GLYCOL ALGINATE
Author(s) -
Jackson G.,
Roberts R. T.,
Wainwright T.
Publication year - 1980
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1980.tb03953.x
Subject(s) - polyvinyl alcohol , chemistry , bubble , polypropylene glycol , polysaccharide , chemical engineering , organic chemistry , chromatography , polyethylene glycol , parallel computing , computer science , engineering
Propylene glycol alginates give greater increases in foam stability than are given by equal amounts of neutral polysaccharides. This is due to electrostatic interaction between carboxyl groups on the glycol alginate molecules and amino groups on the peptides in the bubble wall. This interaction within the bubble wall is responsible for the stabilizing action of propylene glycol alginate against the harmful effects of lipid‐like materials in beer foam.