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<title>UTas ePrints - The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1</title>
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<meta content="van Nierop, S.N.E." name="eprints.creators_name" />
<meta content="Evans, D.E" name="eprints.creators_name" />
<meta content="Axcell, B.C." name="eprints.creators_name" />
<meta content="Cantrell, I.C." name="eprints.creators_name" />
<meta content="Rautenbach, M." name="eprints.creators_name" />
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<meta content="Daniel.Evans@utas.edu.au" name="eprints.creators_id" />
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<meta content="2007-10-24 01:00:57" name="eprints.datestamp" />
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<meta content="The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1" name="eprints.title" />
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<meta content="Brewing; wort boiling; beer; foam quality; lipid transfer protein" name="eprints.keywords" />
<meta content="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." name="eprints.abstract" />
<meta content="2004" name="eprints.date" />
<meta content="published" name="eprints.date_type" />
<meta content="Journal of Agricultural and Food Chemistry" name="eprints.publication" />
<meta content="52" name="eprints.volume" />
<meta content="3120-3129" name="eprints.pagerange" />
<meta content="10.1021/jf035125c" name="eprints.id_number" />
<meta content="TRUE" name="eprints.refereed" />
<meta content="0021-8561" name="eprints.issn" />
<meta content="http://dx.doi.org/10.1021/jf035125c" name="eprints.official_url" />
<meta content="(1) Bamforth, C. W. Perceptions of beer foam. J. Inst. Brew. 2000,
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Purification and characterization of LTP polypeptide from beer.
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P.; Winther, J. R. Barley lipid transfer protein, LTP1, contains
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(33) Slack, P. T.; Bamforth, C. W. The fractionation of polypeptides
from barley and beer by hydrophobic interaction chromatography:
the influence of their hydrophobicity on foam stability. J.
Inst. Brew. 1983, 89, 397-401.
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by electrospray ionization mass spectrometry: two
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(36) Gumerov, D. R.; Dobo, A.; Kaltashov, I. A. Protein-ion chargestate
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Eur. J. Mass Spectrom. 2002, 8, 123-125.
(37) Simmons, D. A.; Konermann, L. Characterization of transient
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Poulsen, F. M. Structure in solution of a four-helix lipid binding
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R" name="eprints.referencetext" />
<meta content="van Nierop, S.N.E. and Evans, D.E and Axcell, B.C. and Cantrell, I.C. 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" name="eprints.citation" />
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<meta content="van Nierop, S.N.E." name="DC.creator" />
<meta content="Evans, D.E" name="DC.creator" />
<meta content="Axcell, B.C." name="DC.creator" />
<meta content="Cantrell, I.C." name="DC.creator" />
<meta content="Rautenbach, M." name="DC.creator" />
<meta content="300000 Agricultural, Veterinary and Environmental Sciences" name="DC.subject" />
<meta content="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." name="DC.description" />
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<h1 class="ep_tm_pagetitle">The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1</h1>
<p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">van Nierop, S.N.E.</span> and <span class="person_name">Evans, D.E</span> and <span class="person_name">Axcell, B.C.</span> and <span class="person_name">Cantrell, I.C.</span> and <span class="person_name">Rautenbach, M.</span> (2004) <xhtml:em>The impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.</xhtml:em> Journal of Agricultural and Food Chemistry, 52 . pp. 3120-3129. ISSN 0021-8561</p><p style="margin-bottom: 1em" class="not_ep_block"></p><table style="margin-bottom: 1em" class="not_ep_block"><tr><td valign="top" style="text-align:center"><a href="http://eprints.utas.edu.au/2315/1/_vanNierop_JAFC-04.pdf"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a></td><td valign="top"><a href="http://eprints.utas.edu.au/2315/1/_vanNierop_JAFC-04.pdf"><span class="ep_document_citation">PDF</span></a> - Full text restricted - Requires a PDF viewer<br />187Kb</td><td><form method="get" accept-charset="utf-8" action="http://eprints.utas.edu.au/cgi/request_doc"><input accept-charset="utf-8" value="2965" name="docid" type="hidden" /><div class=""><input value="Request a copy" name="_action_null" class="ep_form_action_button" onclick="return EPJS_button_pushed( '_action_null' )" type="submit" /> </div></form></td></tr></table><p style="margin-bottom: 1em" class="not_ep_block">Official URL: <a href="http://dx.doi.org/10.1021/jf035125c">http://dx.doi.org/10.1021/jf035125c</a></p><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">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.</p></div><table style="margin-bottom: 1em" cellpadding="3" class="not_ep_block" border="0"><tr><th valign="top" class="ep_row">Item Type:</th><td valign="top" class="ep_row">Article</td></tr><tr><th valign="top" class="ep_row">Keywords:</th><td valign="top" class="ep_row">Brewing; wort boiling; beer; foam quality; lipid transfer protein</td></tr><tr><th valign="top" class="ep_row">Subjects:</th><td valign="top" class="ep_row"><a href="http://eprints.utas.edu.au/view/subjects/300000.html">300000 Agricultural, Veterinary and Environmental Sciences</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">2315</td></tr><tr><th valign="top" class="ep_row">Deposited By:</th><td valign="top" class="ep_row"><span class="ep_name_citation"><span class="person_name">Dr Evan Evans</span></span></td></tr><tr><th valign="top" class="ep_row">Deposited On:</th><td valign="top" class="ep_row">24 Oct 2007 12:00</td></tr><tr><th valign="top" class="ep_row">Last Modified:</th><td valign="top" class="ep_row">09 Jan 2008 02:30</td></tr><tr><th valign="top" class="ep_row">ePrint Statistics:</th><td valign="top" class="ep_row"><a target="ePrintStats" href="/es/index.php?action=show_detail_eprint;id=2315;">View statistics for this ePrint</a></td></tr></table><p align="right">Repository Staff Only: <a href="http://eprints.utas.edu.au/cgi/users/home?screen=EPrint::View&eprintid=2315">item control page</a></p>
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