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SEPARATION OF NITROGENOUS CONSTITUENTS OF MALT, WORT AND BEER USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Author(s) -
Hickman E.,
Buckee G. K.
Publication year - 1982
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.2050-0416.1982.tb04127.x
Subject(s) - brewing , chromatography , chemistry , high performance liquid chromatography , organic chemistry , fermentation
High performance liquid chromatography has been used to separate groups of soluble nitrogenous compounds in malt. Malts are extracted with water at 5°C and the nitrogenous components separated using a column packed with a material designed specifically for the analysis of proteins and peptides. The procedure is suitable for routine use and can be readily adapted to study changes in the development of nitrogenous compounds during the brewing process.