This project involved research into beer foam production at Cornell University's Agricultural Experiment Station over nine weeks. The research focused on evaluating and improving a beer foam model system by substituting barley lipid transfer protein 1 in place of ovalbumin as the "foam-active" protein. Short cultural exploration trips were also taken to nearby locations like Niagara Falls, New York City, and Toronto. The new model system using the isolated barley protein provided results closer to actual beer behavior in regards to pH changes than the previous system.

1. Beer Foam in New York and Beyond:
A Summer of Research and Exploration
Jonathan Hunt, Centre College
Abstract
This enrichment project combined research experience and cultural exploration. Nine weeks were spent in Geneva, New York. Research was done at the Cornell University Agricultural Experiment Station in the lab of Dr. Karl J. Siebert. The focus of said research was evaluating and improving a
system meant to model beer’s behavior in regards to foam production. Variables were manipulated and corrected to reconcile the model system with data compiled from several different types of beer. Additionally, several short trips were undertaken as a means of exploring nearby culture.
These included excursions to: Niagara Falls, New York City, and Toronto. Exploration of culture in these locations involved samplings of local cuisine, art, and landmarks.
Exploration
Toronto
One weekend of my summer was spent in the city of
Toronto, Ontario, Canada. I visited several art galleries,
Background Purpose Beer Foam Testing
such as the Art Gallery of Ontario and the Royal
Ontario Museum; I explored culture-rich areas of
Previous efforts by Dr. Karl J. Siebert, Isolate “foam active” barley lipid Toronto, such as the infamous West Queen Street; and
professor of brewing science at Cornell transfer protein 1 and observe I encountered world-famous landmarks, like the
University, to generate a beer foam Canadian National Tower.
changes that occur when it is
model system for quality control reasons
substituted into beer foam model
were promising, but certain flaws were
present. The most notable flaw was the system.
model’s reaction to changes in pH. while
actual beer shows increased foam
potential with increase in pH, Dr.
Methods & Results
Siebert’s model shows decreased foam
potential with increase in pH. Protein Isolation
New York City
Barley (Lacey from the 2010 crop year) was ground to a flour.
Foam production is largely dependent on Approximately 4 liters of deionized water were added to the
The new beer foam model system, Another weekend was spent in New York City. As I
the concentrations of four beer flour and the resulting mixture was refrigerated and stirred for utilizing the lipid transfer protein 1 isolate, stayed with a New York native, I was able to firmly
two nights. The mixture was then centrifuged. The resulting grasp one of the many cultures within the city: I ate
components: ethanol, isoalpha acids clear extract was subjected to 40% ammonium sulfate
provided results different from the
(hop-bitter compounds), soluble gases fractionation and was then centrifuged. The resulting clear previous model system : with increase in where native New Yorkers eat, I slept where native
extract from this centrifugation was subjected to 75% New Yorkers sleep, and I walked where native New
(such as CO2), and “foam active” ammonium sulfate fractionation and was once again
pH, the new beer foam model system
Yorkers walk. I exposed myself to art at the
proteins, the existence of which was first centrifuged. The resulting clear extract underwent 6500 m.w. showed increase in beer foam potential.
cutoff dialysis, and the dialyzed extract was then freeze-dried. Metropolitan Museum and explored a sub-culture at the
suggested by Asano and Hashimoto New York City Pride Parade.
(1980). These proteins were later found
by Sorenson et al. (1993) to include the New Beer Foam Model System
Z proteins and barley lipid transfer
protein 1.
The net-charge of the “foam active”
protein utilized by Siebert (ovalbumin) is
representative of the net-charge of the Z
proteins, but not at all representative of
the net-charge of lipid transfer protein 1.
Because beer foam production is a
largely ionic process, this was suggested
to be a potential source of error in the Niagara Falls
model system with regards to pH I visited Niagara Falls with my family. While there is little
Dialysis cartridge with protein isolate
change. culturally to partake in, Niagara Falls is likely one of the
This experiment set out to isolate lipid
Once barley lipid transfer protein 1 had Conclusions most important physical features of our nation. Viewing
the majesty of the falls is rewarding and enriching in and
been effectively isolated, protein assays of itself.
transfer protein 1 from barley and use it The use of barley lipid transfer protein 1 as
and SDS-PAGE were run on the
in place of ovalbumin as the beer foam the “foam-active” protein in Dr. Siebert’s
isolate. Although the isolate proved to
model’s “foam-active” protein. Once this beer foam model provided results much
was accomplished, extensive foam be somewhat impure, electrophoresis
closer to actual beer in respects to pH than
testing was done to observe lipid transfer showed a large presence of an
when ovalbumin was used as the “foam-
protein 1’s effect on the accuracy of the approximately 10,000 m.w. protein,
active” protein. Because ovalbumin is
beer foam model. assumed to be barley lipid transfer representative of the other known foam-
protein 1. Because the other active proteins (the Z proteins), these
References compounds in the isolate would be results provide circumstantial evidence
Asano, K. & Hashimoto, N. (1980, May). Isolation and Characterization of present in beer regardless, and thus that LTP1 is the major foam active protein.
Foaming Proteins of Beer. The Research Laboratories of Kirin Brewery Co.,
Ltd., Miyahara-Cho, Takasaki, Gumma Pref., 370-12 Japan were unlikely to affect the integrity of This knowledge can potentially help future
Sorenson, S., Bech L., Muldbjerg, M., Beenfeldt, T., & Breddam, K. (1993). our beer foam model, impurities were quality control measures of beer foam
Barley Lipid Transfer Protein 1 is Involved in Beer Foam Formation. MBAA
Technical Quarterly, Vol . 30, p p 136-J45, 1993 ignored. production Importance
This exploration was in continuance of the cultural
exploration established by the 2011 Italy trip. It was
important because Geneva, NY, the sight of my
research, was a very small town where much
What This Experience Meant To Me exploration was not possible. These trips were
valuable in the same way that the Italy trip was
As an intended biochemistry and molecular biology major with a strong career interest in the food science field, this was the perfect opportunity for me. Not only did this research teach
me valuable skills (centrifugation, ammonium sulfate precipitation, pipetting) and gave me experience much needed for the future of my research and food science career valuable: although not directly related to academic or
career interests, exploration of a foreign area’s culture
(independence in the lab will be necessary when I am running my own lab), it also provided me with invaluable networking opportunities (Cornell University is considered the leading
is always very enlightening.
food science institute in the nation).