THE LAURENCE BISHOP SILVER MEDAL INAUGURAL LECTURE THE IMPACT OF SCIENTIFIC MEASUREMENT ON THE BREWING PROCESS

Laurence Bishop's contribution to the brewing industry over more than 50 years of research endeavour and committee activities is reviewed. Three research areas — prediction of extract, the effect of turbidity on yeast activity during fermentation and the development of a 3-vessel fermentation system — are used to highlight his achievements. Five topics with which the author was intimately involved, three of which were connected with Laurence Bishop's own researches, are used to describe the author's activities. These concerned the assessment of beer foam, the prediction of beer stability, the assessment of the bittering value of hops, time course changes in the analytical characteristic of an ale fermentation and the use of fractional factorial designs to facilitate experimental programmes.     

Effectiveness of cardenolides as feeding deterrents toPeromyscus mice

I compared the feeding responses of five species ofPeromyscus mice (aztecus, polionotus, melanotis, leucopus, andmaniculatus) to three bitter-tasting cardenolides (ouabain, digoxin, and digitoxin) that differ greatly in lipophilic character.Peromyscus, like other muroid rodents, are unusual in that they can ingest relatively large amounts of cardenolides without adverse physiologic effects. In experiment 1, I determined avoidance thresholds for the three cardenolides with 48 hr, two-choice tests. Mice exhibited large interspecific differences in avoidance threshold, and the interspecific ranking of the thresholds (maniculatus=leucopus >melanotis >polionotus >aztecus) was the same for each of the cardenolides. In experiment 2, I reevaluated the avoidance thresholds, but this time monitored the pattern of intake (i.e., bout lengths) during initial feeding encounters with cardenolidelaced diets. For each cardenolide, mice were subjected to three tests. In test 1, they received a control diet; in test 2, a diet containing the cardenolide at a concentration 1 log, unit below the avoidance threshold (as determined in experiment 1); and in test 3, a diet containing the cardenolide at the avoidance threshold concentration. Results were similar across all species and cardenolide types: Bout lengths in tests 1 and 2 were statistically equal, whereas those in test 3 were significantly shorter than those in test 1. The rapid rejection of cardenolide-laced diets in test 3 is consistent with a preingestive (i.e., gustatory) mechanism underlying the avoidance thresholds. I conclude (1) thatPeromyscus species differ substantially in taste sensitivity to cardenolides and that these differences may influence each species' respective ability to eat cardenolide-laced insects; and (2) that a species' relative taste sensitivity to one cardenolide predicts its sensitivity to other cardenolides.     

酶法制取龙头鱼水解蛋白及海鲜风味料的研究

研究了酶法水解龙头鱼的工艺及其水解液脱苦的适宜条件。通过正交试验确定了以水解龙头鱼蛋白为基料制备复合调味料的较优配方 ,获得口感丰富、具有浓郁海鲜风味的产品。     

Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture

The objectives were to reduce bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide (EPS)-producing culture and study relationships among ultra-filtration (UF), residual chymosin activity (RCA), and cheese bitterness. In previous studies, EPS-producing cultures improved the textural, melting, and viscoelastic properties of reduced-fat Cheddar cheese. However, the EPS-positive cheese developed bitterness after 2 to 3 mo of ripening due to increased RCA. We hypothesized that the reduced amount of chymosin needed to coagulate UF milk might result in reduced RCA and bitterness in cheese. Reduced-fat Cheddar cheeses were manufactured with EPS-producing and nonproducing cultures using skim milk or UF milk (1.2×) adjusted to a casein:fat ratio of 1.35. The EPS-producing culture increased moisture and RCA in reduced-fat Cheddar cheese. Lower RCA was found in cheese made from UF milk compared with that in cheese made from control milk. Ultrafiltration at a low concentration rate (1.2×) produced EPS-positive, reduced-fat cheese with similar RCA to that in the EPS-negative cheese. Slower proteolysis was observed in UF cheeses compared with non-UF cheeses. Panelists reported that UF EPS-positive cheese was less bitter than EPS-positive cheese made from control milk. This study showed that UF at a low concentration factor (1.2×) could successfully reduce bitterness in cheese containing a high moisture level. Because this technology reduced the RCA level (per g of protein) to a level similar to that in the control cheeses, the contribution of chymosin to cheese proteolysis would be similar in both cheeses.     

An improved HPLC method for single‐run analysis of the spectrum of hop bittering compounds usually encountered in beers

A single‐run reverse phase‐high performance liquid chromatography method for the quantification of humulinones, α‐acids, iso‐α‐acids and reduced iso‐α‐acids (where present) in commercial beer samples is presented. The method utilizes a binary solvent system consisting of (A) 1% v/v acetic acid and (B) 0.1% v/v orthophosphoric acid in acetonitrile. Separation was achieved on a Purospher® star RP‐18 column (250 × 46 mm, 3 µm) with a flow rate of 0.5 mL/min. The compounds of interest eluted within 32 min. The method was fully validated according to International Conference on Harmonization guidelines and subsequently applied to monitor degradation of hop acids in a storage trial where four lager beers were aged at 28 and 38 °C for 70 and 60 days, respectively. Results confirmed the widely reported degradation through storage of trans‐iso‐α‐acids whilst demonstrating that the HLPC method was sufficiently sensitive to monitor and model this degradation. One beer exhibited a significantly lower (P < 0.05) rate of trans‐iso‐α‐acid degradation than the other conventionally hopped beers in the study, which might have been linked to its higher pH (4.71 vs 4.36). The relative stability of reduced iso‐α‐acids during ageing was also confirmed.     

高收率低苦味值大豆低聚肽的制备

以大豆分离蛋白为原料,以酶解收率为指标对最优的酶解工艺进行研究。在单酶水解的基础上,用复合碱性蛋白酶,中性蛋白酶,胰蛋白酶进行水解,通过正交试验确定了复合酶的最佳水解条件为:碱性蛋白酶/中性蛋白酶/胰蛋白酶加酶1∶2∶3,温度50℃,酶解时间4.5h,在此最佳条件下,酶解收率为86.76%,大豆低聚肽含量为93.49%,苦味值比单酶水解明显降低。     

生物强化法处理杏仁脱苦废水的试验研究

杏仁脱苦废水是一种含氰化物的有机废水。利用从杏仁废水中分离出的两株菌,结合厌氧—好氧组合工艺,对杏仁废水中生物强化法的处理效果进行研究。实验数据表明,C菌株对有机物的去除效果明显：在进水COD（化学需氧量）为2000mg/L-4000mg/L,采用厌氧24h—好氧72h组合工艺,去除率达到90%以上,出水中COD为92.35mg/L,达到GB8978-1996一级标准。