Kvasny Prum. 1987; 33(5): 134-137 | DOI: 10.18832/kp1987025

Factors affecting beer foaming.Peer-reviewed article

I. HLAVÁČEK, P. PRŮCHA, J. ŠROGL

The relative molecular weights of proteins were determined by gel chromatography. Three beer fractions obtained from the foam breaking during a determination of the foam breaking during a determination of the foam stability by Ross and Clark method were analyzed using the above mentioned method. Significant differences in the protein level were obtained from these fractions. The increased protein concentration with the relative molecular weights from 35 000 to 70 000, with the maximum about 50 000, were found in the mot stable fraction of the foam. Also isohumulone concentration in these fractions was 3 to 4 times higher in comparison to the original beer. Using model experiments a destructive effect of fatty acids on beer foam was detected. In addition, a phenomenon of the better beer foaming due to physico-chemical changes that occur during the storage of the beer was found, too.
(In Czech, English summary only)

Keywords: beer, foam, determination, gel chromatography, proteins

Published: May 1, 1987