Premium
STUDIES ON FROZEN BEER PRECIPITATES I. FORMATION AND GENERAL CHARACTERS
Author(s) -
Takayanagi S.,
Amaha M.,
Satake K.,
Kuroiwa Y.,
Igarashi H.,
Murata A.
Publication year - 1969
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.2050-0416.1969.tb03213.x
Subject(s) - chemistry , hydrolysate , congelation , xylose , arabinose , chromatography , hydrolysis , polysaccharide , food science , fermentation , biochemistry , physics , thermodynamics
When beers were kept frozen at −8° to −10°C. and then thawed at room temperature, white flake‐like precipitates were formed in most of the commercial beers tested. The frozen beer precipitates consisted mainly of non‐starchy polysaccharides. Quantitative analysis of acid hydrolysates showed that the precipitates contained 83% glucose and 6% pentoses (xylose and arabinose). Using a partially purified preparation, various characters such as susceptibility to hydrolytic enzymes, infra‐red absorption spectra, and optical rotation were examined, and the results suggested that the main component of the frozen beer precipitate is a β‐linked glucose polymer, β‐glucan. Effects of temperature and duration of freezing on the formation of the precipitate were examined, and the mechanism of formation of the frozen beer precipitate is discussed.