Peptide concentration and structure.
Improving our knowledge of the relationship between peptide concentration and structure and foam performance can lead to a better understanding, analysis and control of this complicated property. Many juices and other beverages, including beers and wines, are typically clear when they are produced but slowly develop haze during storage. Frequently the haze results from chemical interactions among proteins, polyphenols and polysaccharides. The particular protein fractions involved in haze formation often have an amino acid composition, which promotes interaction with phenolic compounds. The modeling of haze formation as a function of initial product composition can help us predict cost-effective treatments that provide the desired stability. Stable clouds are desired in some juices and other beverages. Foam is an important property of some beverages, particularly beer and champagne. Protein is typically the most important component of foam, although other substances may also be involved. The relatively stable foam of beer, for example, results from an interaction between a protein fraction rich in basic and aromatic amino acids and the hop bitter compounds. Studies designed to learn more about producing and stabilizing cloudy natural juice products are in progress. Various proactive factors, including selective filtration, extraction conditions, homogenation and enzymatic modification, are being explored. Contact: Karl J. Siebert, Department of Food Science and Technology, Cornell University, 129 Food Research Laboratory, Geneva, NY 1445. Phone: 315-787-2299. Email: firstname.lastname@example.org.
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|Title Annotation:||Executives: FYI ...|
|Publication:||Emerging Food R&D Report|
|Date:||Sep 1, 2005|
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