Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1

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dc.contributor.authorVan Nierop S.N.E.
dc.contributor.authorEvans D.E.
dc.contributor.authorAxcell B.C.
dc.contributor.authorCantrell I.C.
dc.contributor.authorRautenbach, Marina
dc.date.accessioned2011-05-15T15:56:52Z
dc.date.available2011-05-15T15:56:52Z
dc.date.issued2004
dc.description.abstractBeer consumers demand satisfactory and consistent foam stability; thus, it is a high priority for brewers. Beer foam is stabilized by the interaction between certain beer proteins, including lipid transfer protein 1 (LTP1), and isomerized hop α-acids, but destabilized by lipids. In this study it was shown that the wort boiling temperature during the brewing process was critical in determining the final beer LTP1 content and conformation. LTP1 levels during brewing were measured by an LTP1 ELISA, using antinative barley LTP1 polyclonal antibodies. It was observed that the higher wort boiling temperatures (∼102 °C), resulting from low altitude at sea level, reduced the final beer LTP1 level to 2-3 μg/mL, whereas the lower wort boiling temperatures (∼96 °C), resulting from higher altitudes (1800 m), produced LTP1 levels between 17 and 35 μg/mL. Low levels of LTP1 in combination with elevated levels of free fatty acids (FFA) resulted in poor foam stability, whereas beer produced with low levels of LTP1 and FFA had satisfactory foam stability. Previous studies indicated the need for LTP1 denaturing to improve its foam stabilizing properties. However, the results presented here show that LTP1 denaturation reduces its ability to act as a binding protein for foam-damaging FFA. These investigations suggest that wort boiling temperature is an important factor in determining the level and conformation of LTP1, thereby favoring satisfactory beer foam stability.
dc.description.versionArticle
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.citation52
dc.identifier.citation10
dc.identifier.issn218561
dc.identifier.other10.1021/jf035125c
dc.identifier.urihttp://hdl.handle.net/10019.1/10086
dc.subjectfatty acid
dc.subjectlipid transfer protein
dc.subjectpolyclonal antibody
dc.subjectaltitude
dc.subjectarticle
dc.subjectbeer
dc.subjectbrewing
dc.subjectconformation
dc.subjectfoam
dc.subjectheat treatment
dc.subjectisomerization
dc.subjecttemperature
dc.subjectAltitude
dc.subjectBeer
dc.subjectCarrier Proteins
dc.subjectChemistry, Physical
dc.subjectFatty Acids, Nonesterified
dc.subjectFood Handling
dc.subjectHeat
dc.subjectProtein Conformation
dc.subjectHordeum vulgare subsp. vulgare
dc.subjectHumulus
dc.titleImpact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1
dc.typeArticle
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