Interactions between humulinone derived from aged hops and protein Z enhance the foamability and foam stability.
Beer foam
Humulinone
Interaction
Protein Z
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2024
15 Feb 2024
Historique:
received:
01
08
2023
revised:
06
09
2023
accepted:
08
09
2023
medline:
12
10
2023
pubmed:
17
9
2023
entrez:
16
9
2023
Statut:
ppublish
Résumé
Foam is one of the important characteristics of beer, including foamability, foam stability and foam texture. Protein Z (PZ) is considered to be an important component of beer foam. In this study, the interaction between PZ and humulinone, a widespread compound in aged hops, and the effect on foam properties of PZ were investigated. The fluorescence spectra showed that the stoichiometric ratio of humulinone to PZ was 4.25 ± 0.48: 1, and the binding constant was (1.64 ± 0.17) × 10
Identifiants
pubmed: 37716140
pii: S0308-8146(23)02067-8
doi: 10.1016/j.foodchem.2023.137449
pii:
doi:
Substances chimiques
plasma protein Z
0
Blood Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137449Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.