THE EFFECT OF PRE-ISOMERIZED HOP EXTRACT ON THE PROPERTIES OF MODEL PROTEIN STABILIZED FOAMS

被引：21

作者：

CLARK, DC

WILDE, PJ

WILSON, DR

机构：

[1] Food Structure and Biopolymer Technology Dept, AFRC Institute of Food Research, Norwich, NR4 7UA, Colney Lane

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1991年 / 97卷 / 03期

关键词：

BEER FOAM; ISO-ALPHA ACIDS; SURFACE DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING;

D O I：

10.1002/j.2050-0416.1991.tb01062.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A commercial sample of pre-isomerised hop iso-alpha acids was found to increase the stability of foams stabilized by bovine serum albumin or beta-lactoglobulin as determined by a conductimetric technique under a variety of solution conditions. Suspended thin films containing hop iso-alpha acids were found to have drainage kinetics and equilibrium thicknesses distinct from control samples. The surface diffusion coefficient of fluorescent-labelled beta-lactoglobulin in films partially destabilized by the presence of the non-ionic detergent, Tween 20 was found to be significantly decreased by the presence of hop iso-alpha acids. These findings support the hypothesis that hop acids stabilize foams by crosslinking surface adsorbed proteins.

引用

页码：169 / 172

页数：4

共 17 条

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