CO2-hydrophobin structures acting as nanobombs in beer

BrewingScience

Volumn 63, Issue 3-4, 2010, Pages 54-61

  Deckers, Sylvie Marie ^a   Gebruers, Kurt ^a   Baggerman, Geert ^b   Lorgouilloux, Yannick ^b   Delcour, Jan A ^a   Michiels, Chris ^a   Derdelinckx, Guy ^a   Martens, Johan ^b   Neven, Hedwig ^c  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c Centre for Surface Chemistry and Catalysis ^*

Author keywords

Barley; Beer; Carbonic acid; Hydrophobin; Mechanism; Primary gushing

Indexed keywords

AMPHIPATHIC MOLECULES; BARLEY; CARBONIC ACIDS; HETEROGENEOUS NUCLEATION; HYDROPHOBINS; LIPID TRANSFER PROTEIN; PHYSICAL AND CHEMICAL PROPERTIES; PRIMARY GUSHING;

BEER; BOTTLES; CARBONATION; ENZYMES; MECHANISMS; MOLECULES; NUCLEATION; ORGANIC ACIDS; SYNTHESIS (CHEMICAL);

CARBON DIOXIDE;

HORDEUM;

EID: 78649569896     PISSN: 18665195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (56)

1. Valant, K.-M.; Prunet-Foch, B.; Lehuédé, P. and Vignes-Adler, M.: Chemically aided nucleation of bubbles in sparkling beverages: 5th European conference on Foams, Emulsions and Applications, Université de Marne-la-Vallée: Champs-sur-Marne, (2004).
2. Winkelmann, L. and Hinzmann, E.: The Gushing-Puzzle - parts are still missing, BRAUWELT International, 27, (2009), no. 1, pp. 13-15.
3. Hippeli, S. and Elstner, E. F.: Are hydrophobins and/or ns-LTP responsible for gushing in beer? New hypothesis on the chemical nature of gushing inducing factors, Zeitschrift für Naturforschung, 57 (2002), pp. 1-8.
4. Hippeli, S. and Hecht, D.: The role of ns-LTP1 and proteases in causing primary gushing, BRAUWELT International, 27 (2009), no. 1, pp. 30-34.
5. Sarlin, T.; Nakari-Setälä, T.; Linder, M.; Penttilä, M. and Haikara, A.: Fungal hydrophobins as predictors of the gushing activity of malt, Journal of the Institute of Brewing, 111 (2005), no. 2 , pp. 105-111.
6. Sarlin, T.; Vilpola,A.; Kotaviita,E.; Olkku,J. and Haikara, A.: Fungal hydrophobins in the barley-to-beer chain, Journal of the Institute of Brewing, 113 (2007), no. 2, pp. 147-153.
7. Gyllang, H. and Martinson, E.: Aspergillus fumigatus and Aspergillus amstelodami as causes of gushing, Journal of the institute of Brewing, 82 (1976), no. 2, pp. 182-183.
8. Narziss, L.; Back, W.; Reicheneder, E.; Simon, A. and Grandl, R.: Untersuchungen zum Gushing-Problem, BrewingScience -Monatsschrift für Brauwissenschaft 43 (1990), no. 9, pp. 296-305.
9. Niessen, L.; Donhauser,S.; Weideneder, A.; Geiger, E. and Vogel, H.: Mykologische Untersuchungen an Cerealien und Malzen im Zusammenhang mit dem Wildwerden (Gushing) des Bieres, BRAUWELT International, 132 (1992), no. 16/17, pp. 702-714.
10. Pellaud, J.: Gushing: State of art, Cerevisia - Belgian Journal of Biotechnology, 27 (2002), no. 4, pp. 189-205.
11. Stanislava, G.: Barley grain Non-specific Lipid Transfer Proteins (ns-LTPs) in beer production and quality, Journal of the Institute of Brewing, 113 (2007), no. 3, pp. 310- 324.
12. Haikara, A.; Sarlin, T.; Nakari-Setälä, T. and Penttilä, M.: Method for determining a gushing factor for a beverage, US Patent 7041464, (2006).
13. Gastl, M.; Zarnkow, M. and Back, W.: Gushing - a multicausal problem!, BRAUWELT International, 27 (2009), no. 1, pp. 16-20.
14. Christian, M.; Ilberg, A.; Titze, A.; Friess, F.; Jacob, F. and Parlar, H.: Gushing laboratory tests as successful methods for obtaining new cognitions on gushing, BrewingScience - Monatsschrift für Brauwissenschaft, 62 (2009), no. 3, pp. 83-89.
15. Outtrup, H.: The relation between the molecular structure and gushing potential of dehydrated humulinic acid, Carlsberg Research Communications, 45 (1980), no. 5, pp. 381-388.
16. Hanke, S.; Kern, M.; Herrmann, M.; Back, W.; Becker, Th. and Krottenhaler M.: Suppression of gushing by hop constituents, BrewingScience - Monatsschrift für Brauwissenschaft, 62 (2009), no. 5, pp. 181-186.
17. De Vocht, M. L.; Reviakine, I.; Ulrich, W. P.; Bergsma-Schutter, W.; Wösten, H. A. B.; Vogel, H.; Brisson, A; Wessels, J. G. H. and Robillard, G. T.: Self-assembly of the hydrophobin SC3 proceeds via two structural intermediates, Protein Science, 11 (2002), no. 3, pp. 1199-1205.
18. Hakanpää, J.; Linder, M.; Popov, A.; Schmidt, A. and Rouvinen, J.: Hydrophobin HFBII in detail: ultrahigh-resolution structure at 0.75 Angtröm, Biological Cristallography, D 62 (2006), no. 4 , pp. 356-367.
19. Chandler, D.: Interfaces and the driving force of hydrophobic assembly, Nature 437 (2005), no. September 29th, pp. 640-647.
20. Bailey, M. J.; Askolin, S.; Hörhammer, N.; Tenkanen, M.; Linder, M.; Penttilä, M. and Nakari-Setälä, T.: Process technological effects of deletion and amplifi cation of hydrophobins I and II of Trichoderma reesei, Applied Microbiology and Biotechnology, 58 (2002), no. 6, pp. 721-727.
21. Ophardt, C. E.: Virtual Chembook, College, E., Ed., http://www.elmhurst. edu/~chm/vchembook/212ino.rganic.html, Elmhurst, Illinois, (2003).
22. Aquilano., D.; Costa, E. and Rubbo, M.: Heterogeneous nucleation and growth of crystal bubbles in aqueous solutions and melts - thermodynamic conditions, Crystal Research and Technology, 40 (2005), no. 10/11, pp. 1099-1106.
23. Hienola, A. I.; Vehkamäki, H.; Riipinen, I. and Kulmala, M.: Homogeneous vs. heterogeneous nucleation in water-dicarboxylic acid systems, Atmospheric Chemistry and Physics, 9 (2009), no. 6, pp. 1873-1881.
24. 2 molecules as determined by 13C NMR in various carbonated beverages, Journal of Agricultural and Food Chemistry, 51 (2003), no. 26, pp. 7560-7563.
25. Uzel, S.; Chappell, A. and Payne, S. J.: Modelling the cycles of growth and detachment of bubbles in carbonated beverages. Journal of Physical Chemistry B, 110 (2006), no. 14, pp. 7579-7586.
26. Wilt, P. M.: Nucleation rates and bubble stability in water-carbon dioxyde solutions, Journal of Colloidal and Interface Science, 112 (1986), no. 2, pp. 530-538.
27. Bisperink, C. G. J. and Prins, A.: Bubble growth in carbonated liquids, Colloids and Surfaces A: Physicochemical and engineering Aspects, 85 (1994), no. 2-3, pp. 237-253.
28. Fischer, S.: Blasenbildung von in Flüssigkeiten gelösten Gasen, Dissertation, TU München, (2001), p. 141.
29. Liger-Belair, G.; Polidori, G. and Jeandet, P.: Recent advances in the science of champagne bubbles. Chemical Society Reviews, 37 (2008), no. 11, pp. 2490-2511.
30. Shafer, N. E and Richard, N.: Through a beer glass darkly, Physics today, 44 (1991), no. 10, pp. 48-52.
31. Zhang, Y. and Xu, Z.: "Fizzics" of bubble growth in beer and champagne, Elements, 4 (2008), no. 1, pp. 47-49.
32. Nelson, C. E.: Conditions for bubble formation in porous regions and narrow channels, http://www.nelsonresearchinc.com/Work- Bubbles/ Bubble%20Formation%20in%20Porrous%20Regions.ppt, Nelson Research, Inc: Seattle, accessed on August, 15th, (2009).
33. Kisko, K., Torkkeli, M., Vuorimaa, E., Lemmetyinen, H., Seeck, O. H., Linder, M. and Serimaa, R.: Langmuir-Blodgett films of hydrophobins HFBI and HFBII, Surface Science, 584 (2005), no. 1, pp. 35-40.
34. Kershaw, M. J.; Thornton, C. R.; Wakley, G. E. and Talbot, N. J.: Four conserved intramolecular disulphide linkages are required for secretion and cell wall localization of a hydrophobin during fungal morphogenesis, Molecular Microbiology, 56 (2005), no. 1, pp. 117-125.
35. Kwan, A. H. Y.; Winefi eld, R. D.; Sunde, M.; Matthews, J. M.; Haverkamp, R. G.; Templeton, M. D. and Mackay, J. P.: Structural basis for rodlet assembly in fungal hydrophobins, Proceedings of the National Academy of Sciences, 103 (2006), no. 10, pp. 3621-3626.
36. Paananen, A.; Vuorimaa, E.; Torkkeli, M.; Penttila, M.; Kauranen, M.; Ikkala, O.; Lemmetyinen, H.; Serimaa, R. and Linder, M. B.: Structural hierarchy in molecular films of two class II hydrophobins, Biochemistry, 42 (2003), no. 18, pp. 5253-5258.
37. Linder, M.: Hydrophobins: Proteins that self assemble at interfaces, Current Opinion in Colloid and Interface Science, 14 (2009), no. 5, pp. 356-363.
38. Torkkeli, M.; Serimaa, R.; Ikkala, O. and Linder, M.: Aggregation and self-assembly of hydrophobins from Trichoderma reesei: Lowresolution structural models, Biophysical Journal, 83 (2002), no. 4, pp. 2240-2247.
39. Wang, X.: Insight into the interfacial self-assembly and structural changes of hydrophobins, Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen (NL), 153 (2004).
40. Szilvay, G. R.; Nakari-Setälä, T. and Linder, B.: Behavior of Trichoderma reesei hydrophobins in solution: interactions, dynamics and multimer formation, Biochemistry, 45 (2006), no. 28, pp. 8590-8598.
41. Szilvay, G.R.; Paananen, A.; Laurikainen, K.; Vuorimaa, E.; Lemmetyinen, H.; Peltonen, J. and Linder, B.: Self-assembled hydrophobin protein films at the air-water interface: structural analysis and molecular engineering, Biochemistry, 46 (2007), no. 9, pp. 2345-2354.
42. Askolin, S., Nakari-Setälä, T. and Tenkanen, M.: Overproduction, purifi cation and characterization of the Trichoderma reesei hydrophobin HFBI, Applied Microbiology and Biotechnology, 57 (2001), no. 1-2, pp. 124-130.
43. Wösten, H. A. B.: Hydrophobins: multipurpose proteins, Annual Review of Microbiology, 55 (2001), pp. 625-646.
44. Sunde, E.; Kwan., A. H. Y.; Templeton, M. D.; Beever, R. E. and Mackay, J. P.: Review - Structural analysis of hydrophobins, Micron., 39 (2008), no. 7, pp. 773-784.
45. Kisko, K.: Characterization of hydrophobin proteins at interfaces and in solutions using x-rays, Dissertation, University of Helsinki, Finland, (2008), p. 47
46. Kisko, K.; Szilvay, G. R.; Vainio, U.; Linder, M. B. and Serimaa, R.: Interactions of hydrophobin proteins in solution studied by smallangle x-ray scattering, Biophysical Journal, 94 (2008), no. 1, pp. 198-206.
47. Nüter, C. and Harms, D.: Particle measurement in beverages - a new tool for a statement on gushing. In EBC 2009 - Abstracts; European Brewery Convention, Hamburg, (2009), Poster 23.
48. Maibaum, L.; Dinner, A. R. and Chandler, D.: Micelle formation and the hydrophobic effect, Journal of Physical Chemistry B, 108 (2004), no. 21, pp. 6778-6781.
49. Raschke, T. M.; Tsai, J. and Levitt, M.: Quantifi cation of the hydrophobic interaction by simulations of the aggregation of small hydrophobic solutes in water, Proceedings of the National Academy of Sciences, 98 (2001), no. 11, pp. 5965-5969.
50. Christian, M.; Ilberg, V.; Titze, J.; Parlar, H. and Jacob, F.: New ideas for quantifying the gushing potential of malt, BrewingScience - Monatsschrift für Brauwissenschaft, 62 (2009), no. 5, pp. 164-171.
51. Gardner, R.J.: Surface viscosity and gushing, Journal of the Institute of Brewing, 78 (1972), no. 3, pp. 391-399.
52. Hemmingsen, B.; Steinberg, E. and Hemmingsen,E.: Intracellular gas supersaturation tolerances of erythrocytes and released ghosts, Biophysical Journal , 47 (1985), no. 4 , pp. 491-496.
53. Hemmingsen, E. and Hemmingsen, B.: Lack of intracellular bubble formation in microorganisms at very high gas supersaturations, Journal of Applied Physiology, 47 (1979), no. 6, pp. 1270-1277.
54. Delente, J.; Akin, C.; Krabbe, E. and Ladenburg, K.: Fluid dynamics of anaerobic fermentation, Biotechnology and Bioengineering, 11 (1969) no. 4, pp. 631-646.
55. Straver, M. H.and Kijne, J. W.: A rapid and selective assay for measuring cell surface hydrophobicity of brewer's yeast cells, Yeast , 12 (1996), no. 3, pp. 207-213.
56. Uline, M. J. and Corti, D. S.: Activated instability of homogeno.us bubble nucleation and growth. Physical Review Letters, 99, (2007), no. 7, pp. 0761021-0761024.