THE PROTECTION OF BEER FOAM AGAINST LIPID-INDUCED DESTABILIZATION
Open Access
- 2 January 1994
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 100 (1) , 23-25
- https://doi.org/10.1002/j.2050-0416.1994.tb00806.x
Abstract
Addition of small quantities (10–20 μg/ml) of a lipid binding protein from wheat to degassed beer was shown to significantly reduce lipid induced destabilisation of beer foam. The protein was found to be very effective against addition of free fatty acids, phospholipid and triglycerides to beer prior to foaming. The mechanism of action may involve binding of the free lipids in the beer which prevents the lipid-induced disruption of the adsorbed protein layer at the air-water interfaces of foam Iamellae.Keywords
This publication has 1 reference indexed in Scilit:
- Theory and Practice of Formation and Stability of Food FoamsPublished by Elsevier ,2005