Haze Formation in Model Beer Systems

Miedl, Michaela; Garcia, Marco Aurélio Suller; Bamforth, Charles W.

doi:10.1021/jf0506941

Cited by 14 publications

(10 citation statements)

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“…From results of the haze model and apple juice, guar gum might be the most efficient polysaccharide in preventing the haze formation. In previous study, the interaction of gliadin and tannic acid was used to simulate the haze formation in beer (Miedl, Garcia, & Bamforth, 2005). However, beverages have commonly a variety of proteins and polyphenols, which could form different types of protein–polyphenol haze.…”

Section: Discussionmentioning

confidence: 99%

Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Wang

Zhao

Liao

et al. 2020

Journal of Food Science

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Polysaccharides have been considered as a group of promising candidate for preventing the protein–polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein–polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein–polyphenol hazes. Ultraviolet‐visible spectrophotometry confirmed that polysaccharides affected protein–polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin‐EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin‐EGCG haze. However, in BSA/gelatin‐PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein–tannin–polysaccharide) for increasing the solubility of protein‐polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin‐PC, BSA‐PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. Practical Application This experiment data could be used for development of polysaccharide products for prevention of protein–polyphenol haze formation in beverages.

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Section: Discussionmentioning

confidence: 99%

Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Wang

Zhao

Liao

et al. 2020

Journal of Food Science

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“…Of particular significance was the work of Michaela Miedl and I, in which we demonstrated that the key to precipitation of material in cold stabilisation procedures is the lowness of the temperature rather than the time of storage . We also pursued model systems to extend the seminal work of Siebert on chill haze . Other relevant research concerned the efficiency of polyphenol adsorbents , including the demonstration that PVPP has no impact on the flavour stability of beer .…”

Section: Downstream Processing and Hazementioning

confidence: 99%

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

Bamforth

2020

J. Inst. Brew.

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The paper reviews a career of more than forty years researching topics in malting and brewing science. Some themes attracted particularly close attention, namely the endosperm cell walls of barley, dimethyl sulphide, flavour stability, foam and the impact of beer on health. However, the scope has been far broader than that. The underlying imperative was to pursue research that was close to application and always focussed on a specific need in the processes involved in the production of beer. © 2020 The Institute of Brewing & Distilling

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“…It is well established that beer protein haze is due to interactions between proteins, derived from the barley storage protein hordein and rich in proline, and hop polyphenolic compounds (Bamforth, 1999;Siebert, 1999;Siebert and Lynn, 2003;Miedl et al, 2005). White wine proteins are not derived from storage proteins of grape seed nor are they as rich in proline as hordein.…”

Section: Protein Haze Formation In Winementioning

confidence: 99%