Method for determining a gushing factor for a beverage

Abstract

The invention relates to a method for determining a gushing factor for a beverage, in which method the quantity of hydrophobin is determined from the raw material of the beverage and/or from the beverage. The hydrophobin determination is performed immunologically using an immunological reaction between a hydrophobin antigen and an antibody.

1 . A method for determining the presence of a factor in a raw material for a beverage indicative of a gushing propensity of the beverage, said method comprising the step of determining a quantity of hydrophobin present in a raw material for a beverage or from the beverage made using said raw material.  
     
     
         2 . The method of  claim 1  wherein the step of determining a quantity of hydrophbin comprises determining a quantity of hydrophobin in barley.  
     
     
         3 . The method of  claim 1  wherein the step of determining a quantity of hydrophobin comprises determining a quantity of hydrophobin in malt.  
     
     
         4 . The method of  claim 1  wherein the step of determining a quantity of hydrophobin comprises determining a quantity of hydrophobin in beer.  
     
     
         5 . The method of  claim 1 , wherein the step of determining the hydrophobin quantity is performed using an immunological reaction between a hydrophobin antigen and an antibody.  
     
     
         6 . The method of  claim 1 , wherein the step of determining the hydrophobin quantity is performed using an Enzyme Linked ImmunoSorbent Assay (ELISA) method.  
     
     
         7 . The method of  claim 1 , wherein the step of determining the hydrophobin quantity is performed using an Enzyme Biotin Streptavidin Linked ImmunoSorbent Assay (EBStrALISA) method.  
     
     
         8 . The method of  claim 1 , wherein the step of determining the hydrophobin quantity is performed immunochromatographically.