Study on Soybean Proteins Used as Foam Stabilizer in Beers

Abstract

Abstract: Defatted soybean proteins were used as raw material in this study. After being dissolved by alkali and precipitated by acid, whey soy proteins were salted out by ammonium sulfate while soybean proteins were enzymatically modified to improve the solubility and foam stability. Feasibility of whey soy proteins and soybean protein isolates to be used as beer foam stabilizer was further studied. Results showed that the solubility and foam stability of soybean protein isolates were both strengthened after 30 minutes of enzymatic hydrolysis. Foam stability of low gravity brewed sterilized beer and draft beer can be improved by adding whey soybean proteins and enzymatic soybean protein isolates. Non-biological stability of the beers containing soybean proteins is good.

Key words: whey soybean protein, enzymatic soybean protein isolate, beer, foam stability

SUN Lin-Lin, LU Jian. Study on Soybean Proteins Used as Foam Stabilizer in Beers[J]. FOOD SCIENCE, 2007, 28(12): 187-192.

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Study on Soybean Proteins Used as Foam Stabilizer in Beers

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