Premium
FURTHER STUDIES ON THE FOAM‐STABILIZING SUBSTANCES IN BEER
Author(s) -
Anderson F. B.
Publication year - 1966
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.2050-0416.1966.tb02978.x
Subject(s) - business , chemistry , food science , biochemical engineering , engineering
A material containing both carbohydrate and protein together with some ferulic acid, and which has pronounced foam‐stabilizing activity, has been isolated from beer. A fraction similar in constitution and activity to the beer constituent has been recovered from an aqueous extract of barley flour. These materials are comparable with a glycoprotein present in wheat flour; the latter has been shown to be effective in the stabilization of beer foam. There was little difference in the amount and activity of extracts prepared from different varieties of barley.