PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2013 | 57 | 09 |
Tytuł artykułu

Znaczenie drożdżowej proteinazy A w kształtowaniu pienistości piwa

Autorzy
Treść / Zawartość
Warianty tytułu
EN
The importance of yeast proteinase A for beer foam stability
Języki publikacji
PL
Abstrakty
EN
The most important issues related to the properties of yeast proteinase A and its activity during beer production were presented in this article. The factors promoling the secretion of yeast proteinase A into beer and its impact on the beer foam stability, especially in terms of the HGB technology (high gravity brewing) have been discussed.
PL
Omówiono najważniejsze zagadnienia związane z właściwościami i aktywnością drożdżowej proteinazy A w trakcie procesu produkcji piwa. Przedstawiono czynniki sprzyjające wydzielaniu przez drożdże proteinazy A do piwa oraz jej wpływ na stabilność piany w piwie, szczególnie w aspekcie stosowania technologii HGB (high gravity brewing).
Wydawca
-
Rocznik
Tom
57
Numer
09
Opis fizyczny
s.12-14,bibliogr.
Twórcy
  • Pracownia Piwa i Słodu, Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Warszawa
Bibliografia
  • 1. Bamforth C.W.: 2004. The relative significance of physics and chemistry for beer foam excellence: theory andpractice. J. Inst. Brew. 110:259-266
  • 2. Brey S.E., Bryce J. H., Stewart G. G.: 2002. The lost of hydrophobic polypeptides during fermentation and conditioning of high gravity and low gravity beer. J. Inst. Brew. 108: 424- 433.
  • 3. Brey S. E., de Costa S., Rogers P J„ Bryce J. H., Morris R C., Mitchell W. J., Stewart G. G.: 2003. The effect of proteinase A on foam active polypeptides during high and Iow gravity fermentation. J. Inst. Brew. 109(3):194-202.
  • 4. Chlup P, Bernard D., Stewart G. G.: 2007. The disc stack centrifuge and its impact on yeast and beer quality. J. Am. Soc. Brew. Chem. 65(1): 29-37.
  • 5. Cooper D., Stewart G., Bryce J.: 2000. Yeast proteolytic activity during high and low gravity wort fermentations and its effect on head retention. J. Inst. Brew. 106(4): 197-201.
  • 6. Cooper D., Stewart G., Bryce J.: 1998. Hydrophobic polypeptide extraction during high gravity mashing - experimental approaches for its improvement. J. Inst. Brew. 106: 283- 287.
  • 7. Evans D. E., Sheehan M., Stewart O.: 1999. The impact of malt derived proteins on beer foam quality. Part II. The influence ot malt foam-positive proteins and non-starch polysaccharides on beer foam quality. J. Inst. Brew. 105:171-178.
  • 8. Evans E., Sheehan M., Robinson L., Hill A., Tolhurst R., Gale K., Barr A.: 2001. The influence of protein composition on beer haze and foam stability. Proceeding of the 10th Australian Barley Technical Symposium, (www.regional.org.au/au/abts/2001/w1/evans2.htm).
  • 9. Ferreira I., Jorge K., Nogureira L., Silva F., Trugo L.: 2005. Effect of combination of hydrophobic polypeptides, iso-a-acids and maltooligosaccharides on beer foam stability. J. Agric. Food Chem. 53: 4976-4981.
  • 10. Hao X., Xiao D. G., Zhang C. Y., Chen Y, F.: 2010. Influence of nutriens on proteinase A activity in draft beer during fermentation. Int. J. Food Sc Technol. 45:1169-1174.
  • 11. He G. Q., Wang Z. Y.: 2006. Relationship of proteinase activity, foam proteins and head retention in unpasteurized beer. J. Am. Soc. Brew. Chem. 64(1): 33-38.
  • 12. Kamini D., Mills C., Morgan M., Onishi A„ Proudlove M.: 1999. Hydrophobic polipeptides in barley and malt. Proceedings of the 25th European Brewing Convention Congress, Brussels. 439-444.
  • 13. Kordialik-Bogacka E., Ambroziak W.: 2007. The relationship between polypeptides and foaming during fermentation. LWT 400:368-373, www.sciencedirect.com
  • 14. Kugin A., Fukai N., Furukuba S., Yomo H„ Rondo H. Isac A., Kakimi I.: 1999. Regulation of protease activity in beer. MBAA Tech. Quart. 36(1): 67-70.
  • 15. Leisegang R., Stahl U.: 2005. Degradation of a foam-promoting barley protein by a proteinase from brewing yeast. J. Inst. Brew. 111 (2): 112-117.
  • 16. Liu X. F„ Wang Z. Y, Wang J. J., Lu Y., He X. P, Zhang B. R.: 2009. Expression of GAI gene and distruption of PEP4 gene in an industrial brewers yeast strain. Lett. Appl. Microbiol., 49: 117-123.
  • 17. Lu J., Dong J., Wu D.: 2012. Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity. Eur. Food Res. Technol. 235:951-961.
  • 18. Meussdoerffer F., Paolo Tortora P. Holzer H.: 1980. Purification and properties of proteinase A from yeast. J. Biol. Chem. 255 (24): 12087-12093.
  • 19. Shimizu, C., Yokoi, S., Shigyo, T„ Koshimo, S.: 1995. The mechanism controlling the decrease in beer foam stability using proteinase A. Proceedings of the 25th European Brewing Convention Congress, Brussels, 569-576.
  • 20. Shokribousjein Z., Deckers S. A., Kurt Gebruers K., Orgouilloux Y, Baggermanc G., Verachtert H., Helcour J. A., Etienne P, Rock J. M„ Michiels Ch., Derdelinckx G.: 2011. Hydrophobins, beer foaming and gushing. Cerevisia, 35:85-101.
  • 21. Slack P T., Bamforth C. W.: 1983. The fractionation ot polypeptides from barley and beer by hydrophobic interaction chromatography: the influence of their hydrophobicity on foam stability. J. Inst. Brew. 89: 397-401.
  • 22. Sorensen S., Bech L., Muldbjerg M., Beenfeldt T., Breddam K.: 1993. Barley lipid transfer protein 1 is involved in beer foam formation. MBAA Tech. Quart. 30:136-145.
  • 23. Stewart G. G.: 2010. High-gravity brewing and distilling - past experiences and future prospects. J. Am. Soc. Brew. Chem., 68(1): 1-9.
  • 24. Stoupis T., Stewart G. G.: 2003. Hydrodynaminic shear damage of brewers yeast. J. Am. Soc. Brew. Chem. 61(4): 219-225.
  • 25. Wang, Z. Y., He, G. Q., Liu, Z. S., Ruan, H., Chen, Q. H., Xiong. H. P: 2005. Purification of yeast proteinase A from fresh beer and its specificity for foam proteins. Int. J. Food Sci. Technol. 40:1-6.
  • 26. Watari J. Sato M„ Ogawa M, Shinotsuka K.: 1999. Genetic and physiological instability of brewing yeast. (Proceeding of EBC Symposjum yeast physiology, Nutfield, United Kingdom (EBC Monograph 28th), 148-160.
  • 27. Yokoi S., Yamashita K., Kunitake N., Koshito S.: 1994. Hydrophobic beer proteins and their lunction in beer foam. J. Am. Soc. Brew. Chem. 52(3): 123-126.
  • 28. Zhang H. B., Ruan H„ Li W. F., Zhang W., Su Z. R., He G. Q., Chen Q. H.: 2011. Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity. Eur. Food Res. Technol. 233(4): 707-716.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-0b730449-39fc-4bf5-94ff-e058b158e292
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.