1975
DOI: 10.1002/j.2050-0416.1975.tb03705.x
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Haze- And Foam-Forming Substances in Beer

Abstract: A study of recent literature on haze-and foam-forming substances in beer suggests the following picture:Traces of true protein, apparently above 150,000 in molecular weight (MW), exist in beer. Apart from these, the main complex nitrogenous substances are present in compounds in the 5,000-70,000 MW region. Nevertheless, these are not proteins, but amino-acid complexes (proteoses) coupled with non-nitrogenous substances.As is well known, haze and haze precursors are proteoses coupled with polyphenols. These two… Show more

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Cited by 31 publications
(14 citation statements)
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“…4 We separated the molecules of Traction X on a column of Scphacryl S-200, a bisacrylamidc cross-linked dextran gel which has not been used before in beer studies (Fig. 2).…”
Section: Resultsmentioning
confidence: 99%
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“…4 We separated the molecules of Traction X on a column of Scphacryl S-200, a bisacrylamidc cross-linked dextran gel which has not been used before in beer studies (Fig. 2).…”
Section: Resultsmentioning
confidence: 99%
“…For example, the same beer antigens were present in several of the protein peaks obtained after anion exchange with this elution mode. 20 We made anion exchange experiments at pH 8-6 in two different buffer systems and cation exchange at pH [3][4][5]. Elution was based on linear ion gradients.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…3 Complexation of protcoses with polyphenols results in products with proper ties markedly different from the reactanls.7" Added to this, the polyphcnols themselves are subject to oxidation and other processes which progressively alter their properties as beer ages.5 Fortunately, knowledge of the chemistry of fiavanoid polyphenols advanced significantly in the past decade, facilitating thereby the identification of specific chemical entities in the haze-forming process. Following from the demonstration that certain oligomeric flavanoid polyphenols44 are involved in haze formation1020 our interest has been mainly in the measurement of individual flava nols.…”
Section: Introductionmentioning
confidence: 99%
“…Beer proteins are a heterogeneous group of substances varying widely in isoelectric points and molecular weights, and also to some extent in firmly bound carbohydrates and polyphenols (1,3,6,11,13,17). Hence, it is understandable that even the combined use of several protein fractionation methods has failed to produce beer protein fractions which meet the criteria for homogeneity (1,13,17).…”
Section: Introductionmentioning
confidence: 99%