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
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
收藏
页码:169 / 172
页数:4
相关论文
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