Haze-active protein and turbidity in commercial barley and wheat beers at different storage temperatures
2020
Zheng, Y. | Du, J. | Li, M.
The objective of the present work was to investigate the haze-active (HA) protein and its relationship with the turbidity in commercial clear barley beer (BB) and cloudy wheat beer (WB) stored at 0 - 20°C for seven days. It was found that the maximum turbidity occurred at 0 or 5°C in samples, and the turbidity had a significantly negative correlation with temperature. Hence, it was recommended to store BB at 10 or 15°C to avoid the haze formation while WB at 0 or 5°C to promote a stable and high turbidity value. Furthermore, HA protein was extracted by silica, whose relative molecular weight (Mr) was determined by HPSEC and divided into four fractions. Mr of HA protein in BB was higher than that in WB in each fraction. For the correlation of turbidity and different fractions of HA protein, there were similarities between BB and WB. The content of low Mr fractions consisting of fraction II (8.34 - 13.92 kDa) in BB or fraction I&II (< 7 kDa) in WB had positive influences on turbidity, while high Mr portion including fraction III (38.08 - 45.91 kDa) in BB or fraction IV (59.28 kDa) in WB showed negative effects on turbidity.
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