O-7
The foaming properties in model systems of proteins extracted from
barley. Small-scale systems have been devised for comparing the foaming properties of
protein samples isolated from barley. It has been shown that both the hordein
and albumin fractions display comparable foam stability, in the case of hordein
after partial hydrolysis by proteolytic enzymes, especially the cysteine
proteinases. The impact on foaming of ethanol, bitterness, a divalent metal
cation and pH has been evaluated in a multi-factorial experiment, with either
carbon dioxide or nitrogen as foaming gas.
Charlie Bamforth is the Anheuser-Busch Endowed Professor of Malting and
Brewing Sciences at the University of California, Davis. He is a Fellow of the
Institute and Guild of Brewing, a Fellow of the Institute of Biology and
Editor-in-Chief of the Journal of the American Society of Brewing Chemists.
CHARLES W. BAMFORTH, Gregory R. Kapp, and Makoto Kanauchi. Department of Food
Science & Technology, University of California, Davis.