2003
DOI: 10.1002/j.2050-0416.2003.tb00594.x
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Beer Polypeptides and Silica Gel Part I. Polypeptides Involved in Haze Formation

Abstract: Beer contains approximately 500 mg/L protein depending on the brewing procedures employed. This protein is in the form of polypeptides, the majority of which lie within the 10-40 kD size range. Some of these polypeptides are responsible for causing colloidal haze, others enhance foam stability and the remainder appear to have no function in beer except to contribute to mouthfeel. The polypeptides responsible for haze formation are those that can combine with polyphenols to produce a visible cloudy haze. This i… Show more

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Cited by 49 publications
(36 citation statements)
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“…As described in our previous paper 14 three polypeptide components have been identified in beer. A polypeptide of 40 kD known as Protein Z 10 , a polypeptide of 9.7 kD known as LTP1 18 and a group of hordein derived polypeptides that range in size from approximately 10 kD to 30 kD that are involved in haze formation 2 .…”
mentioning
confidence: 55%
See 1 more Smart Citation
“…As described in our previous paper 14 three polypeptide components have been identified in beer. A polypeptide of 40 kD known as Protein Z 10 , a polypeptide of 9.7 kD known as LTP1 18 and a group of hordein derived polypeptides that range in size from approximately 10 kD to 30 kD that are involved in haze formation 2 .…”
mentioning
confidence: 55%
“…The total protein present in the non-foaming liquid (or de-foamed beer) of the first foaming was extracted as previously described, to give a de-foamed sample 14 . One hundred mL of this sample was treated with 50 mg of Silica B.…”
Section: )\Xvegxmsr Sj Tvsximrwmentioning
confidence: 99%
“…8 show that adsorption of tannoids by PVP-modified silica gel and PVPP follows a type I isotherm. This has also been demonstrated for sensitive protein adsorption by silica gel 8 . Initial adsorption is high, as both the tannoid concentration and number of adsorption sites are high.…”
Section: Discussionmentioning
confidence: 87%
“…They are heavily glycosylated with glucose and account for only 3-7% of total beer protein 8 . These polypeptides, known as sensitive proteins, will precipitate with tannic acid, which provides a means to determine their levels in beer.…”
Section: Introductionmentioning
confidence: 99%
“…Nummi et al 25 , suggested that the acidic proteins derived from albumins and globulins of barley are responsible for chill haze formation. Researchers have proven that proline-rich proteins are involved in haze formation [2][3][4]10,18,22,23,29,30,[32][33][34] . With the help of the wort boiling process, fermentation and maturation, protein particles can be removed.…”
Section: Components Of Haze Particles Proteinsmentioning
confidence: 99%