Debittering Effect of Carboxymethyl Chitosan on Beer-brewing Yeast Slurry
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Abstract:
To remove the main bitter taste in beer brewing yeast slurry, carboxymethyl chitosan was used to adsorb the key bitter-tasting substances. The results showed that the debittering rate of carboxymethyl chitosan on the yeast slurry with cell wall disruption was higher than that on the intact yeast slurry over 35 min. Carboxymethyl chitosan was characterized by Fourier transform infrared (FT-IR) spectroscopy before and after adsorption, the adsorption thermodynamics and adsorption dynamics during the adsorption of the bitter-tasting substances by carboxymethyl chitosan were analyzed, and the characteristics of the debittered beer brewing yeast slurries were studied. The results indicated that the chemical groups of carboxymethyl chitosan involved in the debittering process of the yeast slurries with and without cell wall disruption were probably the same; the main group participating in the debittering process was the carboxyl group (-COOH), and the hydroxyl group (-OH) might also be involved. The adsorption thermodynamics followed the Langmuir model. The adsorption kinetics were well described by the pseudo-second-order equation, which indicated that the adsorption process was dominated by single-layer chemical adsorption.
