Dye-Binding Method for Measurement of Protein in Wort and Beer. M. J. Lewis, S. C. Krumland, and D. J. Muhleman, Department of Food Science and Technology, University of California, Davis 95616. J. Am. Soc. Brew. Chem. 38:0037, 1980.

A colorimetric method for protein measurement based on the binding of Coomassie Brilliant Blue G-250 was studied with brewing samples. The method measured proteins or polypeptides of approximately * 4,000-5,000 molecular weight. When applied to samples of wort in brewing, the method showed that protein first dissolved in mashing and then decreased, probably as a result of precipitation. This decrease was quantitatively greater in mashing than in wort boiling. The method detected a decrease in beer protein after a chill proofing treatment. It measures protein more accurately than other standard methods and has potentially great use in brewing applications.

Keywords: Analysis, Beer, Brewing, Chill stability, Coomassie Blue, Dye-binding, Protein, Wort.