The effect of Crospovidone(PVPP) on beer

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PVPP is a non-toxic, non-irritating, safe and stable polymer with strong selective adsorption capacity. It forms hydrogen bond complexes through carbonyl groups with anthocyanins, flavonoid polyhydroxy derivatives and other polyphenols. Precipitated to remove the non-biological turbidity of the wine, to achieve a clear, stable effect, while maintaining the original taste and flavor of the beverage.

However, PVPP has always lacked the corresponding national standards and evaluation methods for food additives. Different brands of PVPP have different adsorption effects on sensitive polyphenols in beer. How to judge the adsorption effect of PVPP is a headache in the beer industry.

Insoluble polyvinylpyrrolidone (insoluble PVP) is a polyvinylpyrrolidone which is insoluble in water and an organic solvent.

PVPP is a polymer obtained by polymerzation and cross-linking of a purified vinylpyrrolidone homopolymer under catalytic conditions. It is insoluble in water and has strong stability. Catalytic conditions and polymerization methods are quite different, including radiation crosslinking, photocrosslinking, chemical crosslinking, and the like. The PVPP crosslinked polymer produced by different preparation methods has different swelling properties, appearance morphology, and polyphenol adsorption performance.

  • The insoluble PVP is a white or near-white hygroscopic, flowable powder or particulate material that is odorless or slightly odorous.
  • Insoluble PVP is highly hygroscopic, and as the relative humidity increases, the moisture absorption rate increases. Insoluble PVP absorbs water and swells.
  • In water, low swelling ratio of insoluble PVP can maintain intact particles, and high swelling ratio of insoluble PVP will form a whole gel.
  • The melting point of insoluble PVP exceeds 220 ° C, and thermal decomposition occurs simultaneously with melting.

Polyvinylpyrrolidone/PVP--acting on beverage stabilizers

PVPP is a polymer obtained by polymerzation and cross-linking of a purified vinylpyrrolidone homopolymer under catalytic conditions. It is insoluble in water and has strong stability. Catalytic conditions and polymerization methods are quite different, including radiation crosslinking, photocrosslinking, chemical crosslinking, and the like. The PVPP crosslinked polymer produced by different preparation methods has different swelling properties, appearance morphology, and polyphenol adsorption performance.

Application of insoluble PVP is mainly used as a disintegrant and detoxifying agent in beverage stabilizers and medicines.

The swelling ratio can be determined by the following method: A 2 gram sample was placed in a 100 ml centrifuge tube, 40 ml of water was added, and the mixture was vigorously shaken until the powder was suspended, and then shaken twice after 5 minutes and 10 minutes, respectively. It was then centrifuged at 2000 rpm for 15 minutes, and the upper liquid was poured out and weighed. Calculate the swelling ratio. The particle size of the insoluble PVP powder is usually in the range of several tens to several hundreds of micrometers, and the particle size is in the range of millimeters. The bulk density is 0.15-0.40g / ml, and the specific surface area is several square meters / gram. The melting point of the insoluble PVP exceeds 220 ° C, and melting occurs simultaneously with thermal decomposition. The insoluble PVP prepared by popcorn polymerization has a glass transition temperature of about 195 ° C, and its infrared spectrum is substantially the same as the infrared spectrum of soluble PVP.

The nature of PVPP &Adsorption of polyphenols Principle

In the PVPP molecular structure, there are the same number of amide bonds as the degree of polymerization, and its structure is similar to polyproline, which contains a nitrogen-containing saturated five-membered ring, which is the polyphenol binding site of sensitive proteins.

The PVPP adsorption mechanism is achieved by hydrogen bonding with polyphenols in beer to achieve the purpose of adsorption. The tannins in beer have a molecular weight of 500-3000, mainly low polyphenols and anthocyanins. More phenolic hydroxyl groups, the P electron pair of carbon atoms and oxygen atoms in the structure of phenolic compounds can form a conjugated large π bond, which makes the hydrogen atom on the phenolic hydroxyl group positively charged, and easily interacts with the amide bond of PVPP. Therefore, PVPP can specifically adsorb tannin-like polyphenols in beer, which can reduce the sensitive polyphenols in beer, the size of PVPP particles, and the amount of amide bonds have a great influence on the adsorption of sensitive polyphenols.