Polypeptides and proteins that influence beer foam quality and analytical methods used in their study

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Isabel M P L V Ferreira (Author) FFUP; Filipe Silva (Author) Other; Natercia Teixeira (Author) FFUP

Journal

Title: Quimica Nova

Vol. 29

ISSN: 0100-4042

Publisher: Sociedade Brasileira de Quimica

Indexing

ISI Web of Knowledge - 7 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-004-GFG

Abstract (EN): POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY 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