THE EFFECT OF PRE-ISOMERISED HOP EXTRACT ON THE PROPERTIES OF MODEL PROTEIN STABILIZED FOAMS
Open Access
- 6 May 1991
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 97 (3) , 169-172
- https://doi.org/10.1002/j.2050-0416.1991.tb01062.x
Abstract
A commercial sample of pre-isomerised hop iso-alpha acids was found to increase the stability of foams stabilized by bovine serum albumin or β-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 β-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.Keywords
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