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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Dynamic Light Scattering (DLS) as a Tool to Detect CO_2-Hydrophobin Structures and Study the Primary Gushing Potential of Beer
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Dynamic Light Scattering (DLS) as a Tool to Detect CO_2-Hydrophobin Structures and Study the Primary Gushing Potential of Beer

机译：动态光散射（DLS）作为检测CO_2疏水蛋白结构并研究啤酒的主要涌出潜力的工具

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摘要

When weather conditions are damp, barley crops can be infected by fungi that produce amphiphilic proteins called hydrophobins. We postulated that these hydrophobins contaminate CO2 bubbles during beer car-bonation or shaking. These molecules prevent the dissolution or redisso-lution of CO2 and, thus, stabilize CO2 bubbles. These bubbles contain energy (overpressure) that is released when the beverage container is opened, causing the simultaneous nucleation of many bubbles, which leads to primary gushing. In this paper, we present validation of our hypothesis and show that dynamic light scattering (DLS) can be used as a tool to study the primary gushing phenomenon. The results indicate that both hydrophobins and CO2 are necessary to induce gushing. Indeed, addition of a crude mycelium extract containing hydrophobin HFBI to different beverages such as beer, soda, and sparkling water led to gushing, whereas addition to still mineral water did not. Comparison of a commercial gushing and nongushing beer using DLS revealed the presence of particles with a diameter of approx. 100 nm in the gushing beer. According to our hypothesis, these 100-nm particles should be nanobubbles stabilized by hydrophobin assemblages. The presence of these particles was also observed in all gushing beverages obtained after addition of the hydropho-bin-containing mycelium extract.
机译：当天气条件潮湿时，大麦作物会被真菌感染，这种真菌会产生称为疏水蛋白的两亲蛋白。我们推测这些疏水蛋白会在啤酒汽化或震动过程中污染CO2气泡。这些分子可防止CO2的溶解或再溶解，从而稳定CO2气泡。这些气泡包含的能量（超压）在饮料容器打开时释放，从而导致许多气泡同时成核，从而导致初级喷射。在本文中，我们对我们的假设进行了验证，并表明动态光散射（DLS）可用作研究主要喷涌现象的工具。结果表明，疏水蛋白和CO2都是诱导喷涌所必需的。实际上，将含疏水蛋白HFBI的菌丝体粗提取物添加到不同的饮料（如啤酒，苏打水和苏打水）中会导致涌出，而没有添加到静止的矿泉水中则不会。使用DLS对商业灌装啤酒和非灌装啤酒进行比较后发现，存在直径约为10毫米的颗粒。在涌入的啤酒中100海里。根据我们的假设，这些100 nm颗粒应该是通过疏水蛋白组合物稳定的纳米气泡。在添加含疏水蛋白的菌丝体提取物后获得的所有涌涌饮料中也观察到这些颗粒的存在。

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