Polypeptides and proteins that influence beer foam quality and analytical methods used in their study [Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo]

• Type: Another Publication in an International Scientific Journal
• Date: 2006

Authors

Silva, F (Author) Other; Ferreira, IMPLVO (Author) FFUP; Teixeira, N (Author) FFUP

Journal

Title: Quimica Nova

Vol. 29 No. 6

Pages: 1326-1331

ISSN: 0100-4042

Publisher: Sociedade Brasileira de Quimica

Indexing

ISI Web of Knowledge

Scopus - 4 Citations

Other information

Authenticus ID: P-007-GVA

DOI: 10.1590/s0100-40422006000600030

Abstract (EN): A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied.

Language: Portuguese

Type (Professor's evaluation): Scientific