Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam characteristics. A capillary sieving electrophoretic method was used in the protein analysis to determine molecular mass and the Bradford meth...

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Bibliographic Details
Published in:Food chemistry 2009-07, Vol.115 (1), p.375-379
Main Authors: Blanco-Gomis, Domingo, Mangas-Alonso, Juan J., Junco-Corujedo, Sara, Gutiérrez-Álvarez, M a.Dolores
Format: Article
Language:English
Subjects:
apple cider
Biological and medical sciences
Capillary electrophoresis
carbonated beverages
Chemometrics
classification
Foam properties
foaming properties
foams
food analysis
food composition
Food industries
Fundamental and applied biological sciences. Psychology
polypeptides
product authenticity
Protected Designation of Origin
Proteins
provenance
Sparkling cider
Yeast strain
yeasts
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Summary:This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam characteristics. A capillary sieving electrophoretic method was used in the protein analysis to determine molecular mass and the Bradford method to determine total protein content. The foam parameters were measured using the Bikerman method. Chemometric techniques, such as principal component analysis (PCA) and soft independent modelling of class analogy analysis (SIMCA), allowed the sparkling cider to be differentiated on the basis of the yeast strain used in their manufacture. As a result, feasible models for classifying sparkling ciders were computed (classification hits higher than 96%). Furthermore, the relationship between polypeptides and foam was demonstrated with a prediction equation of foam stability time, which was computed using the partial least square (PLS) regression technique. This mathematical equation confirmed that the polypeptides of high molecular mass are especially related to this foaming parameter.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.11.102