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AMINO ACIDS AND PEPTIDES OF HOPS AND WORT: I. TECHNIQUES AND NEW COMPOUNDS
Author(s) -
Harris G.
Publication year - 1952
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.2050-0416.1952.tb06192.x
Subject(s) - amino acid , chemistry , acetic acid , chromatography , phenol , solvent , organic chemistry , butanol , yield (engineering) , ammonia , ethanol , biochemistry , materials science , metallurgy
The water‐soluble nitrogenous fraction of the hop cone, comprising simple amino adds and peptides, has been separated and resolved qualitatively into its components by means of ion‐exchange and paper chromatographic techniques. The corresponding compounds of wort have been separated similarly in order to establish the presence or absence of hitherto unrecognized compounds which might serve as growth factors for yeasts or for beer‐spoilage organisms. In the course of these investigations, unidentified amino acids and peptides have been encountered in both hop and malt extracts and will form the basis for further work. Excellent separation of the amino acids and peptides of these extracts has been achieved by two‐dimensional chromatography using as solvents m ‐cresol saturated with water, and butanol‐acetic acid‐water. This solvent pair has been found to yield a higher degree of resolution of the basic amino acids than is obtained by the more commonly‐used combination of phenol‐ammonia and butanol‐acetic acid‐water. A map, showing the positions occupied by the amino acids on chromatograms prepared with these solvents, is given.