Beer Polypeptides and Silica Gel Part I. Polypeptides Involved in Haze Formation
- 1 January 2003
- journal article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 109 (1), 57-72
- https://doi.org/10.1002/j.2050-0416.2003.tb00594.x
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 mouth‐feel. The polypeptides responsible for haze formation are those that can combine with polyphenols to produce a visible cloudy haze. This is undesirable as it can have a negative effect on the beer's shelf life. One way to reduce this effect is to remove these polypeptides using silica gels. It is important that this removal is selective, and the desirable foam enhancing polypeptides are not removed. Data will be presented to show that beer polypeptides are glycosylated and that silica preferentially adsorbs glycoproteins, particularly those with protein components rich in the amino acid proline. The molecular size and composition of glycoproteins recovered from untreated beer, cooked adjunct, silica exposed to beer and beer aged for one year are presented. Glycoproteins involved in foam, and the apparently functionless polypeptides, will be discussed in a subsequent paper.Keywords
This publication has 13 references indexed in Scilit:
- Beer Polypeptides and Silica Gel Part II. Polypeptides Involved in Foam FormationJournal of the Institute of Brewing, 2003
- IDENTIFICATION AND CHARACTERISATION OF BEER POLYPEPTIDES DERIVED FROM BARLEY HORDEINSJournal of the Institute of Brewing, 1997
- AMINO ACID ANALYSIS OF BEER POLYPEPTIDESJournal of the Institute of Brewing, 1989
- PURIFICATION AND PROPERTIES OF THE MAJOR ANTIGENIC BEER PROTEIN OF BARLEY ORIGINJournal of the Institute of Brewing, 1983
- Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze FormationJournal of the American Society of Brewing Chemists, 1982
- A rapid method for the determination of pentosans in wheat flourFood Chemistry, 1981
- Isolation and Characterization of Foaming Proteins of BeerJournal of the American Society of Brewing Chemists, 1980
- ORIGIN OF A DOMINANT BEER PROTEIN IMMUNOCHEMICAL IDENTITY WITH A β-AMYLASE-ASSOCIATED PROTEIN FROM BARLEYJournal of the Institute of Brewing, 1977
- EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP AMINO ACID COMPOSITION OF THE BEER HAZE COMPONENTS RETAINED BY INORGANIC ADSORBENTSJournal of the Institute of Brewing, 1969
- COMPOSITION OF THE PROTEIN AND POLYPEPTIDE FRACTION OF EBC BEER HAZE PREPARATIONSJournal of the Institute of Brewing, 1965