A kinetic study on the isomerization of hop α-acids

被引：64
|
作者：
Jaskula, Barbara [1 ,2 ]
Kafarski, Pawel [3 ]
Aerts, Guido [1 ,2 ]
De Cooman, Luc [1 ,2 ]
机构：
[1] KaHo St Lieven, Fermentat & Brewing Technol, Lab Enzyme, B-9000 Ghent, Belgium
[2] Katholieke Univ Leuven, Dept M2S, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium
[3] Wroclaw Univ Technol, Inst Organ Chem Biochem & Biotechnol, PL-50370 Wroclaw, Poland
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 15期
关键词：
hop alpha-acids; trans-lcis-iso-alpha-acids; isomerization yield; kinetics; rate constant; activation energy;
D O I：
10.1021/jf8004965
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In this article, a detailed study on hop alpha-acid isomerization kinetics is presented. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and alpha-acids/iso-alpha-acids complexation), this investigation on oc-acid isomerization kinetics was performed in aqueous buffer solution as a function of time (0-90 min) and heating temperature (80-100 degrees C). Rate constants and activation energies for the formation of individual iso-oc-acids were determined. It was found that iso-a-acid formation follows first-order kinetics and Arrhenius behavior. Differences in activation energies for the formation of trans- and cis-isomers were noticed, the activation energy for the formation of trans- i so-oL-aci ds being approximately 9 kJmol(-1) lower.
引用
收藏
页码：6408 / 6415
页数：8
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