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THE PHYSICAL CHEMISTRY OF THE PROTEINS, AND SOME APPLICATIONS IN BREWING
Author(s) -
Hopkins R. H.
Publication year - 1931
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1931.tb05343.x
Subject(s) - brewing , isoelectric point , swelling , viscosity , surface tension , chemistry , polymer science , chemical engineering , biochemistry , physics , thermodynamics , engineering , enzyme , fermentation
In Part 1 of the paper, the author gives an outline of the physical pro perties of proteins, especially in relation to the reaction of the medium. This subject has developed considerably in recent years, and has an important bearing on brewing problems. The iso‐electric point is dis cussed along with its relationship to coagulation, turbidity, viscosity, surface tension and other physical properties. Indications are given of the applications of these matters to practical problems. In Part II., the nature of swelling is described, with some experiments performed on isinglass. The latter is found to give the most rapid swelling when the reaction of the interior of the swelling material is at about p n 3.4. Protection by proteins is described, and shown to be minimum at the isoelectric point of the protecting protein. In the case of finings, this is at about p n 5.0.