Study on PVPP Adsorption Behavior to Polyphenols and Application in Beer Production without Formaldehyde

Abstract

Abstract: PVPP adsorption behavior to beer polyphenols was studied. Factors affecting PVPP adsorption including the contents of HA(hyaloplasm acid) protein, alcohol concentration and pH were also assayed. The results showed that the adsorption effects ares improved by removing part of the HA protein with silica gel. The adsorption effects are optimal at pH 4.0, 3%(V/V)alcohol concentration. HPLC analysis showed that PVPP has a selective adsorption to polyphenol polymers at low PVPP dosage, but the same result is not found at high PVPP dosage, while the concentrations of simple polyphenols and monomers sharply decrease. Comparing to formaldehyde, PVPP and Silica gel provide beer with better nonbiostability and flavor stability.

Key words: PVPP(polyvinylpyrrolidone), polyphenol, beer, nonbiological stability, formaldehyde

LU Jian, LIN Xiao-Rong, LI Wei, CAO Yu, REN Si-Jie, SUN Jun-Yong. Study on PVPP Adsorption Behavior to Polyphenols and Application in Beer Production without Formaldehyde[J]. FOOD SCIENCE, 2007, 28(3): 125-130.

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Study on PVPP Adsorption Behavior to Polyphenols and Application in Beer Production without Formaldehyde

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