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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0177
Development of a New Method for Determining Beer Foam and Haze Proteins by Using the Immunochemical Method ELISA. Y. Ishibashi, Y. Terano, N. Fukui, N. Honbou, T. Kakui, S. Kawasaki, and K. Nakatani, Suntory Ltd., Research Center, 1-1-1, Wakayama-dai, Shimamoto-cho, Mishima-gun, Osaka 618 Japan. J. Am. Soc. Brew. Chem. 54(3):177-182. Accepted February 20, 1996.
Beer proteins
derived from
malt are considered
to be very important
factors for
foam and colloidal
stability of
beer. Foam proteins
have to be retained
as much as possible
to realize good
foam stability
or foam adhesion,
but at the same
time, haze proteins
have to be kept
below a certain
level to avoid
haze problems.
A specific analytical
method for each
protein had
not been developed
yet, and the
development
of such a method
was thought
to be of value
in the control
of these proteins
during the brewing
process or to
evaluate malt
quality. For
this purpose,
we attempted
to apply an
enzyme-linked
immunosorbent
assay (ELISA)
method for the
determination
of haze and
foam active
protein and
established
a specific analytical
method for each
protein. The
new method was
compared with
conventional
analytical methods
for nitrogen
or protein in
beer. The foam-active
and haze-active
protein levels
determined by
the new method
were found to
agree better
with foam adhesion
and haze stability
than did the
conventional
method. Keywords:
Analysis, Colloidal
Stability, ELISA,
Foam adhesion,
Foam protein,
Haze protein.
Las
proteínas
de cerveza procedentes
de la malta
se consideran
factores importantes
para la espuma
y la estabilidad
coloidal de
la cerveza.
Las proteínas
formadoras de
espuma deben
ser retenidas
lo más
posible para
tener una buena
estabilidad
y adhesión
de espuma, pero
por otra parte,
proteínas
formadoras de
turbidez deben
ser mantenidas
abajo de cierto
nivel para prevenir
problemas de
turbidez. No
existe un método
analítico
específico
para cada tipo
de proteína
por lo que desarrollar
tal método
se pensó
tendrá
utilidad para
el control de
éstas
proteínas
durante el proceso
cervecero o
para evaluar
la calidad de
la malta. Con
este propósito
hemos aplicado
un ensayo de
immunoabsorción
ligado a enzimas
(ELISA) para
la determinación
de proteínas
formadoras de
espuma y de
turbidez y hemos
tenido éxito
en establecer
un método
analítico
específico
para cada proteína.
El nuevo método
se comparó
con métodos
analíticos
convencionales
para nitrógeno
o proteína
encerveza. Los
valores obtenidos
para proteínas
formadoras de
espuma y de
turbidez por
el nuevo método
coinciden mejor
con la adhesión
de espuma y
estabilidad
física
que los valores
obtenidos con
el método
convencional.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |