Use this URL to cite or link to this record in EThOS:
Title: Beer foam stability : biochemical and physical studies directed towards improved manufacturing processes
Author: Leeson, Thomas James
Awarding Body: University of Birmingham
Current Institution: University of Birmingham
Date of Award: 1989
Availability of Full Text:
Access from EThOS:
The improvement of beer foam stability via increased understanding of molecular interactions and stabilising mechanisms was identified as a current fundamental requirement of the brewing industry. Equipment was designed in order to produce large-scale samples of foam similar in content to that found at commercial dispense. Traditional biochemical analysis such as gel filtration, ion exchange chromatography and electrophoresis identified the 2-dimensional characteristics polyacrylamide of a number gel of polypeptide species concentrated in the foam, and provided evidence for complexing of polyphenols, hop acid residues and polypeptides of various molecular weights under foaming conditions. Immunochemistry was employed to reveal foam components of both malt and yeast origin, and the scope for purification of foam positive species and development of composition monitoring techniques using specific antibodies was demonstrated. The potential of a simple experimental model of beer to identify specific molecular roles and interactions via manipulation of components of know chemistry was demonstrated.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available