Research on the Adsorption Character of New Beer Stabilizer to Beer Protein

Abstract:

Research on the adsorption character of BFSA to beer protein and adsorption mechanism of BFSA. FT-IR spectrum analysis showed that the surface contained not only Si-O-Si bond，but also O-H bond. Research on the influence of adsorption time，temperature and protein concentration on BFSA，the result showed that adsorption equilibrium time was 1 h and the adsorption amount of BFSA decreased with temperature increased and increased with protein concentration increased. The adsorption isotherm，kinetics and thermodynamics of protein on BFSA surface were studied by batch equilibrium experiments；The result showed the adsorption of BFSA was fitted to Freundlich isotherm equation；The adsorption process followed the pseudo-second-order kinetic model；The thermodynamic parameters were obtained as ΔG>0 indicated that the adsorption was a non-spontaneous process，ΔH<0 indicated that the adsorption was exothermic，ΔS<0 indicated that the adsorption was an entropy-decreasing process；The values of E was 26.28 KJ /mol indicated that the adsorption process was physical adsorption；The heat release of adsorption was 6.62 KJ/mol implied that Van der Waals forces hydrogen bond and hydrophobic bond were responsible for the binding of protein with BFSA.