Abstract:In order to improve the foam stability of beer,papain,pepsin and alcalase were used as limited enzymatic modification of wheat gluten,and the feasibility of which using as foaming proteins in beer was studied in this paper.Results showed that the solubility and foaming properties were significantly improved(p<0.05) by limited hydrolysis,and gluten hydrolysates have good thermal stability in beer.Haze of beers containing 100mg/L gluten hydrolysates didn’t increase significantly(p>0.05) after heat treatment for 30 minutes at 65 ℃.Both pepsin-assisted gluten hydrolysates and alcalase-assisted gluten hydrolysates can improve the initial foam stability of beer greatly.However,the pepsin-assisted gluten hydrolysates are not suitable to be used in unpasteurized beer because it is sensitive to the hydrolysis of proteinase A.Foam stability of unpasteurized beer during storage can be obviously improved by alcalase-assisted gluten hydrolysates.
