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THE PROTECTION OF BEER FOAM AGAINST LIPID‐INDUCED DESTABILIZATION
Author(s) -
Clark David C.,
Wilde Peter J.,
Marion Didier
Publication year - 1994
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.2050-0416.1994.tb00806.x
Subject(s) - destabilisation , chemistry , phospholipid , adsorption , lipid oxidation , food science , chromatography , biochemistry , organic chemistry , membrane , antioxidant , psychology , social psychology
Addition of small quantities (10–20 μg/ml) of a lipid binding protein from wheat to degassed beer was shown to significantly reduce lipid induced destabilisation of beer foam. The protein was found to be very effective against addition of free fatty acids, phospholipid and triglycerides to beer prior to foaming. The mechanism of action may involve binding of the free lipids in the beer which prevents the lipid‐induced disruption of the adsorbed protein layer at the air‐water interfaces of foam Iamellae.