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NITROGENOUS CONSTITUENTS OF BREWING MATERIALS
Author(s) -
Harris G.,
Parsons R.
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.tb01674.x
Subject(s) - brewing , chemistry , pulp and paper industry , food science , environmental science , engineering , fermentation
A preparation, consisting almost entirely of nucleic acid and containing 69% of ribonucleic acid and 23% of the deoxy‐analogue, has been obtained from green malt by employing zone electrophoresis of the crude material produced by various precipitation procedures. Comparison of anion‐exchange chromatograms of this total nucleic acid with those of yeast nucleic acid showed that 25% of the former consisted of polynucleotides of molecular weights ranging from 8,000 to 15,000, the remainder being composed of more complex material. The ribonucleic acid component was shown to contain adenylic, guanylic, cytidylic and uridylic adds in the proportions 1·00:1·60: 1·29:0·99, while it is calculated that the deoxy‐analogue is composed of adenylic, guanylic, cytidylic and thymidylic acids in the ratios 1·00:0·80: 1·10: 1·38. Alkaline hydrolysis of the mixture of nucleic acids gave rise to a new nucleotide of as yet unelucidated structure. These facts provide an insight Into the role of the ribo‐ and deoxyribonucleic acids as precursors of the purine and pyrimidine yeast nutrients in wort.