Beer foam - Barley proteins involved in beer from formation
8 important questions on Beer foam - Barley proteins involved in beer from formation
Which components are present in beer foam?
- Lipid Transfer Protein 1 (LTP 1)
- indolines
- protein Z
- hop acids
Which components are present in beer foam?
- Lipid Transfer Protein 1 (LTP 1)
- indolines
- protein Z
- hop acids
What is the assumed mechanism of beer foam formation and stabilisation?
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Why does LTP1 have to be denatured?
- In its native state --> LTP1 has poor foaming properties
- Only foam promoting agent after unfolding upon wort boiling
- Denaturation of LTP1 --> exposure of the interior apolar cavity --> hydrophobic regions adsorb more efficiently at the air-water interface (sticks with apolar sites to the air bubbles)
- LTP1 is glycosylated due to Maillard reactions occurring during malting --> hinders protein precipitation upon unfolding, which occurs after wort boiling
Which 2 processes increase the amphiphilic character of LTP1 polypeptides can contribute to a better adsorption at air-water interfaces?
- Glycosylation
- Unfolding
Which 2 processing steps are important for the adsorption of LTP1 at air-water interfaces?
- Wort boiling --> unfolding
- Malting --> glycosylation due to Maillard reactions
Which hydrophobic bittering agents in beer foam have a role in controlling foam stability?
How do the iso-alpha-acids in beer foam control foam stability?
- The iso-alpha-acids interact with hydrophobic proteins and peptides, such as LTP1, and connect different proteins at the interface.
- Creates a film (via bridges between adsorbed proteins) that is more resistant to foam drainage --> improving foam stability
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