综述和研究进展:pH值对胶体稳定性和啤酒稳定的影响  

PEER-REVIEWED PAPER:The Effect of Beer ph on colloidal stability and stabilization-A Review and Reent Findings

作　　者：张凤杰(译)[1] Karl J.Siebert(Food Science and Technology Department,Comell University,Geneva,NY.)

机构地区：[1]中国食品发酵工业研究院

出　　处：《中外酒业》2018年第21期59-70,共12页Global Alcinfo

摘　　要：pH对含有大量浑浊活性(HA)蛋白质和浑浊活性(HA)多酚的模拟体系和啤酒中浑浊的产生都有显著的影响。当pH略高于4时,能够观察到最强烈的浑浊度,且随着酒精度含量变化而轻微变化。在啤酒成熟过程中,pH促进了HA物质的去除,以致啤酒具有更好的胶体稳定性。浑浊活性蛋白质(明胶或鱼胶)或浑浊活性多酚(例如:单宁酸)的澄清效果同样受到pH的相似影响,且在pH为4.3左右影响效果最大。本研究分析评估啤酒pH对胶体稳定性影响的因素,发现在蛋白质与多酚结合最强烈的pH值下,低吸附剂量的硅胶和PVPP作用效果并不明显。这可能是因为蛋白质和多酚强烈的结合与HA物质与吸附剂之间的结合两者相互竞争。pH has a pronounced effect on the amount of haze produced in both model systems and beer from the same amounts of haze-active (HA) proteins and HA polyphenols.The greatest haze intensity is seen slightly above pH 4and varies slightly with alcohol content.This pH promotes removal of HA material during maturation, resulting in better beer colloidal stability.Fining with HA proteins (gelatin or isinglass)or HA polyphenols (e.g.,tannic acid)is similarly affected by pH,with the greatest effectiveness near pH 4.3.Factors that influence beer pH are reviewed for their effects on colloidal stability.Under low adsorbent dose conditions,both silica and PVPP are slightly less effective at the pH at which proteins bind polyphenols most strongly. This appears to be due to competition betweena stronger protein -polyphenol interaction and binding of HA material to an adsorbent.

关 键 词：吸附剂 澄清剂 浑浊 多元酚 蛋白质 

分 类 号：TS262.5[轻工技术与工程—发酵工程;轻工技术与工程—食品科学与工程]