Interfacial mechanisms underlying lipid damage of beer foam

Dickinson, Eric; Vliet, T. van; Wilde, Peter J.; Husband, Fiona A.; Cooper, Daniel; Ridout, Michael J.; Mackie, Alan; Gunning, A. Patrick; Morris, Victor J.; Woodward, Nicola C.; Mills, E.N. Clare

doi:10.1039/9781847550835-00200

Cited by 3 publications

(4 citation statements)

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“…However, it is also appreciated that the establishment of stable foam depends on an initial fluidity in the matrix insofar as factors which limit surface elasticity also interfere with foam stability. 13 This elasticity allows a polypeptide to 'flow' to compensate for any thinning in the bubble wall. 14 We hypothesise that at the lower concentrations of bitter substances there is a reduction in this elasticity, whereas at higher concentrations the surface rigidity benefit becomes more significant.…”

Section: Results and Discussion Impact Of Foaming Using Carbon Dioxidmentioning

confidence: 99%

Interactions between polypeptides derived from barley and other beer components in model foam systems

Bamforth

Kanauchi

2003

J Sci Food Agric

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The impact of a range of variables on the foaming properties of hordein-and albuminderived fractions from barley has been investigated. When foamed using nitrogen, the hordein-derived polypeptides produce the most stable foams. However, when carbon dioxide was the foaming agent, the previously reported observations were repeated, namely that proteolysis weakens the foaming capabilities of albumin, whereas partial hydrolysis enhances the stability of foams derived from hordein. At lower levels of bitterness (iso-α-acid) addition there is a reduction in foam stability of albumin-derived polypeptides, although hordein-derived polypeptides can withstand this destabilising effect. Higher bitterness levels in both instances lead to a stabilisation of foam. It is likely that this involves ionic interactions between the acid anion (pK of iso-α-acids is ca 3.1) and divalent cations, because higher pHs (in the range 3.8-4.6) and the addition of zinc lead to an enhancement of foam stability, particularly of the albumin-derived fractions. The foaming of the latter, however, is significantly impaired by the presence of ethanol, whereas hordein-based foams are enhanced by increasing concentrations of ethanol.

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Section: Results and Discussion Impact Of Foaming Using Carbon Dioxidmentioning

confidence: 99%

Interactions between polypeptides derived from barley and other beer components in model foam systems

Bamforth

Kanauchi

2003

J Sci Food Agric

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“…Lipids can cause rupture of the bubble film through a Marangoni effect [43], and often present high surface activity and compete with proteins for the interfacial area even at relatively low concentrations, thus reducing the stability of protein-stabilized foams [44]. Triton X-100 (1.16 mM) was added to help solubilize lipid residue and stabilize foam.…”

Section: Resultsmentioning

confidence: 99%

Recovery of Extracellular Lipolytic Enzymes fromMacrophomina phaseolinaby Foam Fractionation with Air

Schinke

Germani

2013

Enzyme Research

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Macrophomina phaseolina was cultivated in complex and simple media for the production of extracellular lipolytic enzymes. Culture supernatants were batch foam fractionated for the recovery of these enzymes, and column design and operation included the use of P 2 frit (porosity 40 to 100 μm), air as sparging gas at variable flow rates, and Triton X-100 added at the beginning or gradually in aliquots. Samples taken at intervals showed the progress of the kinetic and the efficiency parameters. Best results were obtained with the simple medium supernatant by combining the stepwise addition of small amounts of the surfactant with the variation of the air flow rates along the separation. Inert proteins were foamed out first, and the subsequent foamate was enriched in the enzymes, showing estimated activity recovery (R), enrichment ratio (E), and purification factor (P) of 45%, 34.7, and 2.9, respectively. Lipases were present in the enriched foamate.

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“…For example, ethanol improves foam formation but decreases its stability ( Brierley et al , 1996 ;Evans and Sheehan, 2002 ). This leads to the rupture and coalescence of foam bubbles ( Wilde et al , 2003 ). Lipids are the main foam-negative substance of beer.…”

Section: Structural Maturation Of Proteins and Development Of Beer Foammentioning

confidence: 99%

“…The other important modifi cation is the acylation of LTP1. Lipids and especially FFAs are detrimental to the formation and stability of beer foam ( Wilde et al , 2003 ). 9-LOX generates a 9-hydroperoxide from linoleic acid, the major polyunsaturated free fatty acids (FFAs) from cereal seeds while the AOS transforms the hydroperoxide in the corresponding allene oxide.…”

Section: Structural Maturation Of Proteins and Development Of Beer Foammentioning

confidence: 99%

Soluble Proteins of Beer

Marion

Bakan

2009

Beer in Health and Disease Prevention

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Interfacial mechanisms underlying lipid damage of beer foam

Cited by 3 publications

References 0 publications

Interactions between polypeptides derived from barley and other beer components in model foam systems

Interactions between polypeptides derived from barley and other beer components in model foam systems

Recovery of Extracellular Lipolytic Enzymes fromMacrophomina phaseolinaby Foam Fractionation with Air

Soluble Proteins of Beer

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