Title: Hydrophobins, beer foaming and gushing
Authors: Shokribousjein, Zahra ×
Deckers, Sylvie
Gebruers, Kurt
Lorgouilloux, Yannick
Baggerman, Geert
Verachtert, Hubert
Delcour, Jan
Etienne, Pierre
Rock, Jean-Marie
Michiels, Chris
Derdelinckx, Guy #
Issue Date: Jan-2011
Series Title: Cerevisia: Belgian Journal of Brewing and Biotechnology vol:35 pages:81-101
Abstract: Hydrophobins belong to the most important proteins produced by filamentous fungi. They are surface
active and their foaming potential is due to the presence of particular spatial arrangements of hydrophobic
and hydrophilic amino acids. However, their presence eventually leads to overfoaming of beers. In beers
and other liquids hydrophobin molecules aggregate around hydrophobic carbon dioxide molecules and
form nano-structures, containing entrapped carbon dioxide. By pressure release at opening a bottle of
beer, the nano-structures behave as nano-bombs. This explosion causes a sudden release of gaseous
carbon dioxide, which is gushing. Several solutions to avoid or to reduce gushing, have been proposed,
among which beer pasteurization and the effects of hop components have been studied. This review
discusses the nature of hydrophobins, the foaming phenomenon and gushing.
ISSN: 0770-1713
Publication status: published
KU Leuven publication type: AT
Appears in Collections:Microbial and Molecular Systems - miscellaneous
Centre for Food and Microbial Technology
Centre for Surface Chemistry and Catalysis
× corresponding author
# (joint) last author

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