Dissertation > Excellent graduate degree dissertation topics show

The Study of Antioxidant Activity and Flavor Stability of Beer

Author: SunGuiFang
Tutor: ZhaoMouMing；ZhaoHaiFeng；LiHuiPing
School: South China University of Technology
Course: Food Engineering
Keywords: beer total phenolic compounds melanoidins SO2 antioxidant activity flavor stability
CLC: TS262.5
Type: Master's thesis
Year: 2011
Downloads: 127
Quote: 3
Read: Download Dissertation

Abstract


Flavor stability is one of the most important quality attributes of beer. How to delay the staling and improve flavor stability of beer is the urgent problem to resolve and the main challenge for beer industry. The flavor stability of beer is affected by many factors, but there are many reports in recent years to show that beer flavor stability is determined by the endogenous antioxidant activity of beer itself and antioxidant activity is mainly influenced by antioxidants in beer. The contribution that antioxidants make to the antioxidant activity of beer and the effect of antioxidants and antioxidant activity on the flavor stability during staling was studied in this paper. The antioxidant activity during brewing and the effect of different conditions of fermentation on antioxidant activity of beer were researched in this study, which was used to confirm key factors of influence on antioxidant activity of beer and provide theoretical guidance for improving flavor stability of beer.The contributions of total phenolic content, melanoidins and total content of SO2 to antioxidant activities, including DPPH radical scavenging activity, ABTS radical cation scavenging activity, oxygen radical absorption capacity(ORAC), reducing power, metal chelating activity and the antioxidant activity composite index built by principal component analysis, were analysed in 42 commercial beers. The result found remarkable positive correlations in total phenolic content, melanoidins and antioxidant activity. However, no relationship was found between the total content of SO2 and antioxidant activity. Results from multilinear stepwise regression showed that total phenolic compounds in beer mostly contributed up to DPPH radical scavenging activity, ABTS radical cation scavenging activity and metal chelating activity, and melanoidins was mostly contributed up to oxygen radical absorption capacity(ORAC) and reducing power. The total phenolic content and melanoidins explained 56.5% and 16.7% of total variation of antioxidant activity composite index respectively.The total phenolic content, total content of SO2 and antioxidant activity had significant inhibition effect on the levels of staling substances in beer during forced aging. Significant negative correlations were found between total phenolic content, total content of SO2 or antioxidant activity and staling substances in beer with different degree of aging. Stepwise linear regression further demonstrated that DPPH radical scavenging activity made main responsible for inhibiting the formation of 3-methyl butyl aldehyde, trans-2-nonenal and increasing of TBA value, and the formation of 2--methyl butyl aldehyde, 2-acetyl furan,benzaldehyde and 2-phenylacetaldehyde can be inhibited by increasing ABTS radical cation scavenging activity, and reducing power was observed to make significant contributions to inhibit the formation of 2-furfural and nicotinic acid ethylester, as well as increasing the content of SO2 could decrease the content ofγ-nonalacton.The antioxidant activity during brewing process and the effect of different conditions of fermentation on antioxidant activity of beer were studied in this paper. The result showed that antioxidant activity was improved during malting, mashing, boiling and fermentation in brewing process, and improving antioxidant activity can be realized by using high content of wort and low generation of yeast, increasing the number of yeast and reducing the temperature of fermentation.

Related Dissertations

  1. Study on Extraction, Isolation and Antioxidant Activity of Lignans of Sesame Cake,TS229
  2. Isolation, Purification and Antioxidant Activity of Proteins from Chinese Yam,TS255.1
  3. Preparation of Essence and Residues Powder from Flammulina Velutipes and Evaluation of Their Physical-Chemical Properties,S646.15
  4. Process Selenuum Enriched Flos Chrysanthemi and Its Antioxidative Activity,S682.11
  5. Effect of SO2 Exposure on DNA Methylation Polymorphism in Arabiadopsis Thaliana,Q943
  6. Technological Research on Preparation of High Activity Walnut Pulp by Ultrasonic-compound Enzyme Synergistic Method,TS255.6
  7. Preparation of Duck Egg White Peptide by Enzymatic Hydrolysis and the Evaluation of Its ACE Inhibition and Antioxidation,TS253.1
  8. Preparation and Antioxidant Activity of Phenylethanoid Glycosides from Cistanche Salsa,R284.2
  9. China's beer enterprises to enter the international market research methods,F426.82
  10. Shaanxi Blue Horse Beer Company fruity beer Marketing Strategy,F426.82
  11. Micro-brewed beer commercial application of research project,TS262.5
  12. Mulberry leather polysaccharide preparation, structure identification and analysis of antioxidant activity,S888.2
  13. Density Functional Theory Calculation on Principle Vitamin Eliminating Free Radicals,TS201
  14. The Marrlid Reaction of Chitosan Oligsccarids and the Antioxidant Activity of It’s Derivatives,R285
  15. China Resources Snow Breweries Company's capital management,F406.71
  16. Ma Su meal in phytic acid separation , purification and antioxidant activity of,TS229
  17. The Research on the Strategy of Precision Marketing in Beer Industry,F426.82
  18. Research on the Beer Enterprises Marketing’s Misunderstandings and Coping Measures,F426.82
  19. The Research of the SO2 Properties Improving Experiment,G633.8
  20. Animals developed pulse oximetry components,S854.9

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
© 2012 www.DissertationTopic.Net  Mobile