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NITROGENOUS CONSTITUENTS OF BREWING MATERIALS: VII. COMPLEX NITROGEN COMPOUNDS IN UNHOPPED WORT
Author(s) -
Shooter E. M.
Publication year - 1956
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.2050-0416.1956.tb02832.x
Subject(s) - mashing , brewing , nitrogen , chemistry , ammonium , chromatography , food science , organic chemistry , fermentation
The electrophoretic analysis of arbitrary ammonium sulphate fractions from a standard unhopped wort suggests that wort contains fewer individual complex nitrogen compounds than does barley. Although the form of the moving boundaries and the distribution of nitrogen amongst the fractions both emphasize the degradation of nitrogen compounds in malting and mashing, there is also evidence for the presence of unchanged barley nitrogen compounds in wort. Dextrins and pentosans are precipitated with the nitrogen compounds, the former at all levels of saturation but the latter chiefly above 0.4 saturation.