Use of nitroxide spin probes and electron paramagnetic resonance for assessing reducing power of beer. role of SH groups.
Intensity of EPR spectra of stable organic free radicals, nitroxides, is decreasing with time if the radicals are dissolved in beer. The process is determined by a chemical reaction of nitroxide reduction by components naturally present in beer. Kinetics can be described as a simple irreversible first order with respect to both nitroxide and one reducing agent. Effective concentration of the reducing agent and the corresponding reaction rate constant has been determined. It is demonstrated that the nitroxide reduction is sensitive to the presence of solvent-accessible SH groups of proteins present in beer. It is proposed that quantitative analysis of reduction kinetics of small water-soluble nitroxide radicals such as TEMPO and TEMPOL can be used to assess the reducing power of beer. The effect of accelerated aging of beer achieved at elevated temperatures on nitroxide reduction kinetics is demonstrated.
Kocherginsky
Nikolai M
NM
Division of Bioengineering and Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore 119260.
Kostetski
Yuri Yu
YY
Smirnov
Alex I
AI
D001515:Beer / Q000032:analysis*; D003497:Cyclic N-Oxides / Q000737:chemistry; D004578:Electron Spin Resonance Spectroscopy; D007700:Kinetics; D010084:Oxidation-Reduction; D013113:Spin Labels; D013438:Sulfhydryl Compounds / Q000032:analysis / Q000737:chemistry*; D014216:Triacetoneamine-N-Oxyl / Q000737:chemistry
D003497:Cyclic N-Oxides; D013113:Spin Labels; D013438:Sulfhydryl Compounds; D014216:Triacetoneamine-N-Oxyl; C001803:tempol; C003959:TEMPO