Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer

Rovaletti, Mercedes Lataza; Benítez, Elisa Inés; Amezaga, Nancy María Jimena Martinez; Peruchena, Nélida María; Sosa, Gladis Laura; Lozano, Jorge

doi:10.1016/j.foodres.2014.03.017

Cited by 23 publications

(18 citation statements)

References 25 publications

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“…All five starch samples at the different temperature were analysed through scanning electron microscopy (SEM) analysis with a SEM microscope (LEO, EVO 40, Carl Zeiss Microscopy Ltd., Cambridge, UK) Further details of the methodology are given in Lataza Rovaletti et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…The total number of experimental runs ( N ) was calculated as:

N = 2^{k} + 2 \cdot k + x_{0}

where x 0 = 3 is the number of central points. Least squares regression methodology was used to obtain estimates for the parameters (Lataza Rovaletti et al ., ):

TPP = {normalβ}_{0} + Σ {normalβ}_{i} X_{i} + Σ {normalβ}_{i i} X_{i}^{2} + Σ {normalβ}_{i j} X_{i} X_{j} + ε

where β 0 is the constant, β i is the slope or linear effect of the input factor X i , β ii is the quadratic effect of the input factor X i , β ij is the interaction effect between the input factors X i , and ε is the residual error (Montgomery, ).…”

Section: Methodsmentioning

confidence: 99%

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Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Acquisgrana¹,

Benítez

Pamies³

et al. 2016

Int J of Food Sci Tech

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Summary The aim of this study was to propose a treatment to reduce the content of total polyphenols (TPP) and to obtain flour without significant morphological changes in the starch granules. The response surface methodology (RSM) was used to predict the influence of temperature and time on TPP extraction. Research work was conducted using the central composite design methodology. Results showed that the effect of temperature was more significant than that of time. A quadratic fit of data regarding temperature and linear data adjustment as to time was obtained. A scanning electron microscopy analysis of starch showed no morphological change in the granules at the temperature studied. Starch granules presented a size distribution ranging from 6 to 25 μm being 35% of granules <15 μm, and 65% of granules >15 μm in size, respectively.

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Section: Methodsmentioning

confidence: 97%

“…The total number of experimental runs ( N ) was calculated as:

N = 2^{k} + 2 \cdot k + x_{0}

where x 0 = 3 is the number of central points. Least squares regression methodology was used to obtain estimates for the parameters (Lataza Rovaletti et al ., ):

TPP = {normalβ}_{0} + Σ {normalβ}_{i} X_{i} + Σ {normalβ}_{i i} X_{i}^{2} + Σ {normalβ}_{i j} X_{i} X_{j} + ε

Section: Methodsmentioning

confidence: 99%

Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Acquisgrana¹,

Benítez

Pamies³

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to modern perceptions, polyphenols of malt and hops largely determine the taste, color, foamy properties of beer, as well as a tendency of the finished drink to colloidal turbidity. Colloidal turbidity is mainly formed by antocianogenes, contained in hops and malt tanning materials [20,21]. Therefore, the risk of turbidity in beer increases with an increase in the share of hops.…”

Section: Construction Of a Mathematical Model For Determining The mentioning

confidence: 99%

Research into quality of beer with the addition of pine needles extract

Пенкіна

Татар

Kolesnyk

et al. 2017

EEJET

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“…The lager yeast (Saflager S-23; Fermentis, Marcqen-Baroeul, France) was pitched at the rate of 6.3 g.L À1 (C y ). Fermentation was carried out at 12°C for a period of 15 days, followed by a maturation period of 7 days and a cold rest at 3°C for another 2 days (Ben ıtez et al, 2013;Lataza Rovaletti et al, 2014). The preparation of beer was carried out in duplicate.…”

Section: The Brewery Processmentioning

confidence: 99%

“…This test was conducted to assess the removal of hordein with SG in the refining process of beer, and was compared with polyvinylpolypyrrolidone (PVPP) stabilisation process which removes polyphenol instead of proteins. For the stabilisation treatment, a sample of beer (100 mL), previously DE filtrated, was treated at 4 AE 1°C with either PVPP (Polyclar 10; Tudela, Argentina), or SG (DARACLAR Ò , Grace Argentina S.A.) at a concentration of 500 mg kg À1 with a contact time of two hours prior to filtration through Whatman N°1 filter paper (Lataza Rovaletti et al, 2014).…”

Section: Stabilisationmentioning

confidence: 99%

Effects of silica gel on reduction in gluten during several beer brewing stages

Benítez

Acquisgrana

Peruchena

et al. 2016

Int J of Food Sci Tech

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Summary Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze‐active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporation of SG during fermentation allows the reduction in more gluten than the others brewery stages studied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration.

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Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer

Cited by 23 publications

References 25 publications

Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Research into quality of beer with the addition of pine needles extract

Effects of silica gel on reduction in gluten during several beer brewing stages

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