Due to routine maintenance, access to the Library Open Repository will be interrupted on the morning of Friday 12th February.
We apologise for any inconvenience.

Library Open Repository

The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1


Downloads per month over past year

van Nierop, SNE and Evans, DE and Axcell, BC and Cantrell, IC and Rautenbach, M (2004) The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1. Journal of Agricultural and Food Chemistry, 52. pp. 3120-3129. ISSN 0021-8561

[img] PDF
_vanNierop_JAFC...pdf | Request a copy
Full text restricted
Available under University of Tasmania Standard License.


Beer 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 R-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 íg/mL, whereas the lower wort boiling temperatures (96 °C), resulting from higher altitudes (1800 m), produced LTP1 levels between 17 and 35 íg/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.

Item Type: Article
Keywords: Brewing; wort boiling; beer; foam quality; lipid transfer protein
Journal or Publication Title: Journal of Agricultural and Food Chemistry
Page Range: pp. 3120-3129
ISSN: 0021-8561
Identification Number - DOI: 10.1021/jf035125c
Date Deposited: 24 Oct 2007 01:00
Last Modified: 18 Nov 2014 03:24
Item Statistics: View statistics for this item

Repository Staff Only (login required)

Item Control Page Item Control Page