Microscopic View of the Mashing Process: Starch and Protein. Paul R. Glenister, J. E. Siebel Sons' Company, Marschall Division, Miles Laboratories, Inc., Chicago, IL 60646. J. Am. Soc. Brew. Chem. 35:0141, 1977.

Described here are some microchemical techniques we have found useful for studying changes in starch and protein during mashing. The IKI-NaCl stain provides a convenient differential staining for intact starch grains, amylose, amylopectin, and protein coagula. The fluorescent stain 1,8-ANS (1-anilino-8-naphthalene sulfonic acid, Mg salt) is also useful in mash studies because it is specific for protein and reveals the protein present in starch grains and also protein present in finely divided form. The polarizing optics of the microscope are useful in detecting "omega grains" in spent grains. Omega grains are grains of starch that have survived the mashing process with such little change that they still display the black cross when viewed in the unstained condition with a polarizing microscope.

Keywords: Mashing, Microscopy, Protein, Staining, Starch.