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PRELIMINARY OBSERVATIONS ON THE COMPOSITION OF SOME AUSTRALIAN BOTTLED BEERS
Author(s) -
Bottomley R. A.,
Powell A. D. G.
Publication year - 1958
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.2050-0416.1958.tb01657.x
Subject(s) - valine , isoleucine , methionine , alanine , leucine , asparagine , chemistry , amino acid , aspartic acid , tryptophan , phenylalanine , proline , threonine , chromatography , lysine , arginine , amino acid synthesis , serine , biochemistry , enzyme
An analysis of the total nitrogen and α‐amino nitrogen content of seven samples of Australian bottled beer indicated an average figure of 46.3 mg. per 100 ml. and 6.9 mg. per 100 ml. respectively. Quantitative resolution of the free amino acids from three beers was effected by ion exchange chromatography. Proline was the predominant amino acid; γ‐aminobutyric acid, glydne/α‐alanlne, tyrosine/phenylalanlne, and the basic amino acids lysine, histldine and tryptophan were present in substantial amounts. Glutamic acid, valine, leucine and isoleucine were invariably present, while β‐alanine, methionine and arginine were infrequently found. Serine, aspartic acid, threonine and asparagine were sometimes present but in very small quantities; no hydroxyproline could be detected.