Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer

Autores
Lataza Rovaletti, Mercedes; Benitez, Elisa Ines; Martinez Amezaga, Nancy María Jimena; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Colloidal instability in beer is mainly caused by interactions between proteins and polyphenols. These two combine producing a visible haze that reduces the physical shelf life of beer. The haze active proteins (HAPs) react with tannic acid (TA); therefore, this reaction provides a way to determine HAP concentrations in beer. Beers also contain a number of constituents that may influence the protein-polyphenol haze formation. We used a response surface methodology to predict the influence of total polysaccharides (TPS) and proteins on beer haze. Experiments were carried out using the Central Composite Design (CCD) methodology. Samples of beer were prepared with variable concentrations of TPS and proteins. TPS concentrations ranged between 1.34 and 2.23gL-1 and proteins concentrations between 0.11 and 0.18gL-1. Results show that the increase in turbidity in response to TPS addition was similar to that in response to protein addition. Our regression analyses indicate a significant dependency and correlation between the observed values and the predicted response values (R2=97.87% and R2[adj]=95.75%). Furthermore, these values indicate that our experimental model can explain 95.75% of the total variation. Therefore, using TA as an indicator of the interaction of TPS with proteins, as commonly done, can lead to considerable errors, since the polysaccharides also react with TA, and this reaction actually causes a considerable increase in turbidity.
Fil: Lataza Rovaletti, Mercedes. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. Departamento de Química. Laboratorio de Estructura Molecular y Propiedades; Argentina
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Beer
Haze Active Proteins
Ionic Strength
Polysaccharides
Tannic Acid
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37158
Acceder
id CONICETDig_6d2cc20f92d55a55307a2b63921a1f3f
oai_identifier_str oai:ri.conicet.gov.ar:11336/37158
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Polisaccharides influence on the interaction between tannin acid and haze active proteins in beerLataza Rovaletti, MercedesBenitez, Elisa InesMartinez Amezaga, Nancy María JimenaPeruchena, Nelida MariaSosa, Gladis LauraLozano, Jorge EnriqueBeerHaze Active ProteinsIonic StrengthPolysaccharidesTannic Acidhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Colloidal instability in beer is mainly caused by interactions between proteins and polyphenols. These two combine producing a visible haze that reduces the physical shelf life of beer. The haze active proteins (HAPs) react with tannic acid (TA); therefore, this reaction provides a way to determine HAP concentrations in beer. Beers also contain a number of constituents that may influence the protein-polyphenol haze formation. We used a response surface methodology to predict the influence of total polysaccharides (TPS) and proteins on beer haze. Experiments were carried out using the Central Composite Design (CCD) methodology. Samples of beer were prepared with variable concentrations of TPS and proteins. TPS concentrations ranged between 1.34 and 2.23gL-1 and proteins concentrations between 0.11 and 0.18gL-1. Results show that the increase in turbidity in response to TPS addition was similar to that in response to protein addition. Our regression analyses indicate a significant dependency and correlation between the observed values and the predicted response values (R2=97.87% and R2[adj]=95.75%). Furthermore, these values indicate that our experimental model can explain 95.75% of the total variation. Therefore, using TA as an indicator of the interaction of TPS with proteins, as commonly done, can lead to considerable errors, since the polysaccharides also react with TA, and this reaction actually causes a considerable increase in turbidity.Fil: Lataza Rovaletti, Mercedes. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. Departamento de Química. Laboratorio de Estructura Molecular y Propiedades; ArgentinaFil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier Science2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37158Lataza Rovaletti, Mercedes; Benitez, Elisa Ines; Martinez Amezaga, Nancy María Jimena; Peruchena, Nelida Maria; Sosa, Gladis Laura; et al.; Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer; Elsevier Science; Food Research International; 62; 8-2014; 779-7850963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914001756info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.03.017info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:05:03Zoai:ri.conicet.gov.ar:11336/37158instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:05:03.755CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
title Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
spellingShingle Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
Lataza Rovaletti, Mercedes
Beer
Haze Active Proteins
Ionic Strength
Polysaccharides
Tannic Acid
title_short Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
title_full Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
title_fullStr Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
title_full_unstemmed Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
title_sort Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer
dc.creator.none.fl_str_mv Lataza Rovaletti, Mercedes
Benitez, Elisa Ines
Martinez Amezaga, Nancy María Jimena
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author Lataza Rovaletti, Mercedes
author_facet Lataza Rovaletti, Mercedes
Benitez, Elisa Ines
Martinez Amezaga, Nancy María Jimena
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author_role author
author2 Benitez, Elisa Ines
Martinez Amezaga, Nancy María Jimena
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Beer
Haze Active Proteins
Ionic Strength
Polysaccharides
Tannic Acid
topic Beer
Haze Active Proteins
Ionic Strength
Polysaccharides
Tannic Acid
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Colloidal instability in beer is mainly caused by interactions between proteins and polyphenols. These two combine producing a visible haze that reduces the physical shelf life of beer. The haze active proteins (HAPs) react with tannic acid (TA); therefore, this reaction provides a way to determine HAP concentrations in beer. Beers also contain a number of constituents that may influence the protein-polyphenol haze formation. We used a response surface methodology to predict the influence of total polysaccharides (TPS) and proteins on beer haze. Experiments were carried out using the Central Composite Design (CCD) methodology. Samples of beer were prepared with variable concentrations of TPS and proteins. TPS concentrations ranged between 1.34 and 2.23gL-1 and proteins concentrations between 0.11 and 0.18gL-1. Results show that the increase in turbidity in response to TPS addition was similar to that in response to protein addition. Our regression analyses indicate a significant dependency and correlation between the observed values and the predicted response values (R2=97.87% and R2[adj]=95.75%). Furthermore, these values indicate that our experimental model can explain 95.75% of the total variation. Therefore, using TA as an indicator of the interaction of TPS with proteins, as commonly done, can lead to considerable errors, since the polysaccharides also react with TA, and this reaction actually causes a considerable increase in turbidity.
Fil: Lataza Rovaletti, Mercedes. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura. Departamento de Química. Laboratorio de Estructura Molecular y Propiedades; Argentina
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Colloidal instability in beer is mainly caused by interactions between proteins and polyphenols. These two combine producing a visible haze that reduces the physical shelf life of beer. The haze active proteins (HAPs) react with tannic acid (TA); therefore, this reaction provides a way to determine HAP concentrations in beer. Beers also contain a number of constituents that may influence the protein-polyphenol haze formation. We used a response surface methodology to predict the influence of total polysaccharides (TPS) and proteins on beer haze. Experiments were carried out using the Central Composite Design (CCD) methodology. Samples of beer were prepared with variable concentrations of TPS and proteins. TPS concentrations ranged between 1.34 and 2.23gL-1 and proteins concentrations between 0.11 and 0.18gL-1. Results show that the increase in turbidity in response to TPS addition was similar to that in response to protein addition. Our regression analyses indicate a significant dependency and correlation between the observed values and the predicted response values (R2=97.87% and R2[adj]=95.75%). Furthermore, these values indicate that our experimental model can explain 95.75% of the total variation. Therefore, using TA as an indicator of the interaction of TPS with proteins, as commonly done, can lead to considerable errors, since the polysaccharides also react with TA, and this reaction actually causes a considerable increase in turbidity.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37158
Lataza Rovaletti, Mercedes; Benitez, Elisa Ines; Martinez Amezaga, Nancy María Jimena; Peruchena, Nelida Maria; Sosa, Gladis Laura; et al.; Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer; Elsevier Science; Food Research International; 62; 8-2014; 779-785
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37158
identifier_str_mv Lataza Rovaletti, Mercedes; Benitez, Elisa Ines; Martinez Amezaga, Nancy María Jimena; Peruchena, Nelida Maria; Sosa, Gladis Laura; et al.; Polisaccharides influence on the interaction between tannin acid and haze active proteins in beer; Elsevier Science; Food Research International; 62; 8-2014; 779-785
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914001756
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.03.017
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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