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DETECTION AND QUANTITATIVE DETERMINATION OF PAPAIN IN BEER
Author(s) -
Scriban René,
Stienne Marc
Publication year - 1970
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.2050-0416.1970.tb03289.x
Subject(s) - papain , chromatography , chemistry , food science , biochemistry , enzyme
We have investigated an ultra‐sensitive method for the quantitative determination of proteolytic enzymes in biological media by means of a chromogenic substrate (Hide Powder Azure), and adapted it to the determination of papain in beer. At pH 6 and in presence of EDTA and cysteine hydrochloride, the hydrolysis of this substrate at 37° C. by papain for 90 min. allows the rapid determination of an activity of less than I tyrosine unit/ml./min. This makes it possible to control the survival of papain in beer before, during and after pasteurization and during storage.