Chemical Structure of Model Substances Related to Their Gushing-Inducing and -suppressing Activity

Manuel, Christian; Titze, Jean; Ilberg, Vladimír

doi:10.1094/asbcj-2011-0716-01

Cited by 15 publications

(20 citation statements)

References 26 publications

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“…They demonstrated that, in the case of fatty acids, a minimum carbon chain length was required to observe gushing. Trans isomers of unsaturated fatty acids are nearly linear and, as a consequence, do not suppress gushing significantly and actually induce gushing (9). By increasing the carbon chain length in fatty acids from C10 to C16, overfoaming increased significantly.…”

Section: Gc and Gc-ms Analysismentioning

confidence: 99%

“…Christian et al (9) found that there was a relation between structure and gushing potential of compounds. They demonstrated that, in the case of fatty acids, a minimum carbon chain length was required to observe gushing.…”

Section: Gc and Gc-ms Analysismentioning

confidence: 99%

“…Regarding the opposite effects of saturated and cis unsaturated fatty acids on gushing (9), it can be expected that the higher levels of unsaturated fatty acids neutralize the gushing-inducing effect of saturated fatty acids. In the case of n-nonacosane and n-hentriacontane, their structure is completely linear and long enough to provide sufficient hydrophobicity to form CO 2 nanobubbles in carbonated beverages.…”

Section: Gc and Gc-ms Analysismentioning

confidence: 99%

“…One of them involved membrane filtration of beer samples (0.1-µm pore size) which suppressed gushing by half by applying membranes with pore sizes of 0.45 and 0.65 µm (9). Several attempts, including physical, chemical, and biological approaches have been conducted to reduce or prevent gushing.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A Curative Method for Primary Gushing of Beer and Carbonated Beverages: Characterization and Application of Antifoam Based on Hop Oils

Shokribousjein

Philippaerts²,

Riveros³

et al. 2014

ASBC

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J. Am. Soc. Brew. Chem. 72(1): [12][13][14][15][16][17][18][19][20][21] 2014 Gushing is the vigorous overfoaming of carbonated beverages when the bottle is opened. Primary gushing in beer is mostly caused by a group of proteins called hydrophobins secreted by filamentous fungi, which contaminate CO 2 gaseous molecules during carbonation and form nanobubbles. The influence of hop oil antifoam on primary gushing showed a complete suppressing effect in sparkling water, a decreasing effect in wort, and no influence on gushing-positive beers. This shows the importance of the critical point of addition of this product in the brewing process. GC and GC-MS analysis show that commercial available lipophilic hop extract comprises fatty acids, either saturated fatty acids (SFA) or unsaturated fatty acids (UFA) (both free and incorporated in mono-, di-, and triglycerides), waxes (long-chain alkanes), and steroid compounds. Gushing analysis of each compound showed that SFA and UFA behave in a different manner regarding gushing. In contrast to SFA and trans-form UFA, cis-form UFAs do not induce gushing. Long-chain alkanes provide sufficient hydrophobic structures to interact with gaseous CO 2 molecules and induce gushing. Because hop antifoam molecules are hydrophobic, they interact with hydrophobins and prevent interaction with CO 2 and, consequently, inhibit the possibilities of development of the explosive nanobubble structure.

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Section: Gc and Gc-ms Analysismentioning

confidence: 99%

Section: Gc and Gc-ms Analysismentioning

confidence: 99%

Section: Gc and Gc-ms Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A Curative Method for Primary Gushing of Beer and Carbonated Beverages: Characterization and Application of Antifoam Based on Hop Oils

Shokribousjein

Philippaerts²,

Riveros³

et al. 2014

ASBC

View full text Add to dashboard Cite

show abstract

“…In a study by Christian et al, 2011 on the gushing provoking tendency of hydrocarbons, they found a relation between structure (either carbon chain length or degree of saturation/unsaturation) and gushing potential of fatty acids. By increasing the carbon length of fatty acids from C10 to C16, overfoaming increased, due to the fact that a specific hydrophobic interaction is needed to initiate gushing.…”

Section: Introductionmentioning

confidence: 99%

Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

Shokribousjein

Galan

Michiels

et al. 2015

Journal of Food Engineering

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Weiterführende Literatur

2017

Abriss Der Bierbrauerei

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Chemical Structure of Model Substances Related to Their Gushing-Inducing and -suppressing Activity

Cited by 15 publications

References 26 publications

A Curative Method for Primary Gushing of Beer and Carbonated Beverages: Characterization and Application of Antifoam Based on Hop Oils

A Curative Method for Primary Gushing of Beer and Carbonated Beverages: Characterization and Application of Antifoam Based on Hop Oils

Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

Weiterführende Literatur

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