Effect of Iso-α acid and Protein Content in Beer on Beer Foam Retention

Abstract:

This study use 11°P different brands of beer as model to investigate the effect of iso-αacid and protein content on the beer foam stability.The beer foam stability,iso-αacid content, the concentration of foam protein and protein Z and lipid transfer protein(LTP) content were determined by the national standard method,reversed-phase high performance liquid chromatography(RP-HPLC method),bicinchoninic acid method(BCA method) and sodium dodecyl sulfate Sodium - polyacrylamide gel electrophoresis(SDS-PAGE method).The results showed that in the iso-co-humulus which was part of iso-αacids and the total protein content have more closely relationship with the foam stability,but the content of a single protein Z,or LTP holding of less closely with the foam stability.This research provides an alternative methods to improve the foam retention time.