The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability

Louise H. Robinson, D. Evan Evans, Anu Kaukovirta-Norja, Arvi Vilpola, Peter Aldred, Silja Home

Research output: Contribution to journalArticleScientificpeer-review

Abstract

In bright beers, the formation of permanent haze is a serious quality problem that places limitations on the storage life of the product. From silica gel, used for the colloidal stabilization of beer, a silica eluent (SE) protein fraction was isolated and an antibody raised against this fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using the SE antiserum detected a range of protein bands in barley, malt, beer, and haze. Interestingly, a polymorphism was observed in some barley varieties that contained an ~12,000-molecular-weight band (SE +ve), while in other varieties, this band was absent (SE –ve). Pilot brewing trials found that beer brewed from SE –ve varieties formed less haze in haze force testing trials (5 days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties. The interaction between the presence/absence of the SE protein and controlled-atmosphere brewing by brewing under nitrogen or air was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere produced beer that was less stable compared with that produced when brewing under a normal atmosphere. Filtration trials showed that the colloidal stability of beer could be influenced by the filtration process. The removal of the SE protein and other proteins during filtration from beer brewed with an SE +ve malt variety, along with a reduction in the level of total protein as measured by Bradford, resulted in improved colloidal stability. Combined, these investigations are discussed in terms of brewers’ options for extending the colloidal stability of their beer and optimizing the colloidal stabilization treatments.
Original languageEnglish
Pages (from-to)353 - 362
Number of pages10
JournalMBAA Technical Quarterly
Volume41
Issue number4
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

brewing
malt
beers
silica
proteins
barley
nitrogen
silica gel
polymorphism
gel electrophoresis
antiserum
shelf life
sodium
molecular weight
air
antibodies

Keywords

  • beer aging
  • brewing
  • colloidal stability
  • filtration
  • haze
  • malt
  • proteins

Cite this

Robinson, L. H., Evans, D. E., Kaukovirta-Norja, A., Vilpola, A., Aldred, P., & Home, S. (2004). The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. MBAA Technical Quarterly, 41(4), 353 - 362.
Robinson, Louise H. ; Evans, D. Evan ; Kaukovirta-Norja, Anu ; Vilpola, Arvi ; Aldred, Peter ; Home, Silja. / The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. In: MBAA Technical Quarterly. 2004 ; Vol. 41, No. 4. pp. 353 - 362.
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abstract = "In bright beers, the formation of permanent haze is a serious quality problem that places limitations on the storage life of the product. From silica gel, used for the colloidal stabilization of beer, a silica eluent (SE) protein fraction was isolated and an antibody raised against this fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using the SE antiserum detected a range of protein bands in barley, malt, beer, and haze. Interestingly, a polymorphism was observed in some barley varieties that contained an ~12,000-molecular-weight band (SE +ve), while in other varieties, this band was absent (SE –ve). Pilot brewing trials found that beer brewed from SE –ve varieties formed less haze in haze force testing trials (5 days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties. The interaction between the presence/absence of the SE protein and controlled-atmosphere brewing by brewing under nitrogen or air was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere produced beer that was less stable compared with that produced when brewing under a normal atmosphere. Filtration trials showed that the colloidal stability of beer could be influenced by the filtration process. The removal of the SE protein and other proteins during filtration from beer brewed with an SE +ve malt variety, along with a reduction in the level of total protein as measured by Bradford, resulted in improved colloidal stability. Combined, these investigations are discussed in terms of brewers’ options for extending the colloidal stability of their beer and optimizing the colloidal stabilization treatments.",
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Robinson, LH, Evans, DE, Kaukovirta-Norja, A, Vilpola, A, Aldred, P & Home, S 2004, 'The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability', MBAA Technical Quarterly, vol. 41, no. 4, pp. 353 - 362.

The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. / Robinson, Louise H.; Evans, D. Evan; Kaukovirta-Norja, Anu; Vilpola, Arvi; Aldred, Peter; Home, Silja.

In: MBAA Technical Quarterly, Vol. 41, No. 4, 2004, p. 353 - 362.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability

AU - Robinson, Louise H.

AU - Evans, D. Evan

AU - Kaukovirta-Norja, Anu

AU - Vilpola, Arvi

AU - Aldred, Peter

AU - Home, Silja

PY - 2004

Y1 - 2004

N2 - In bright beers, the formation of permanent haze is a serious quality problem that places limitations on the storage life of the product. From silica gel, used for the colloidal stabilization of beer, a silica eluent (SE) protein fraction was isolated and an antibody raised against this fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using the SE antiserum detected a range of protein bands in barley, malt, beer, and haze. Interestingly, a polymorphism was observed in some barley varieties that contained an ~12,000-molecular-weight band (SE +ve), while in other varieties, this band was absent (SE –ve). Pilot brewing trials found that beer brewed from SE –ve varieties formed less haze in haze force testing trials (5 days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties. The interaction between the presence/absence of the SE protein and controlled-atmosphere brewing by brewing under nitrogen or air was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere produced beer that was less stable compared with that produced when brewing under a normal atmosphere. Filtration trials showed that the colloidal stability of beer could be influenced by the filtration process. The removal of the SE protein and other proteins during filtration from beer brewed with an SE +ve malt variety, along with a reduction in the level of total protein as measured by Bradford, resulted in improved colloidal stability. Combined, these investigations are discussed in terms of brewers’ options for extending the colloidal stability of their beer and optimizing the colloidal stabilization treatments.

AB - In bright beers, the formation of permanent haze is a serious quality problem that places limitations on the storage life of the product. From silica gel, used for the colloidal stabilization of beer, a silica eluent (SE) protein fraction was isolated and an antibody raised against this fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using the SE antiserum detected a range of protein bands in barley, malt, beer, and haze. Interestingly, a polymorphism was observed in some barley varieties that contained an ~12,000-molecular-weight band (SE +ve), while in other varieties, this band was absent (SE –ve). Pilot brewing trials found that beer brewed from SE –ve varieties formed less haze in haze force testing trials (5 days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties. The interaction between the presence/absence of the SE protein and controlled-atmosphere brewing by brewing under nitrogen or air was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere produced beer that was less stable compared with that produced when brewing under a normal atmosphere. Filtration trials showed that the colloidal stability of beer could be influenced by the filtration process. The removal of the SE protein and other proteins during filtration from beer brewed with an SE +ve malt variety, along with a reduction in the level of total protein as measured by Bradford, resulted in improved colloidal stability. Combined, these investigations are discussed in terms of brewers’ options for extending the colloidal stability of their beer and optimizing the colloidal stabilization treatments.

KW - beer aging

KW - brewing

KW - colloidal stability

KW - filtration

KW - haze

KW - malt

KW - proteins

M3 - Article

VL - 41

SP - 353

EP - 362

JO - MBAA Technical Quarterly

JF - MBAA Technical Quarterly

SN - 0743-9407

IS - 4

ER -

Robinson LH, Evans DE, Kaukovirta-Norja A, Vilpola A, Aldred P, Home S. The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. MBAA Technical Quarterly. 2004;41(4):353 - 362.