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A VERY SENSITIVE METHOD FOR ASSAYING PROTEOLYTIC ACTIVITIES IN BEER
Author(s) -
Fukal L.,
Rauch P.,
Káš J.
Publication year - 1983
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.2050-0416.1983.tb04183.x
Subject(s) - papain , chromatography , chemistry , proteolytic enzymes , substrate (aquarium) , enzyme , albumin , serum albumin , biochemistry , biology , ecology
A very sensitive method for assaying chillproofing enzymes in beer is described using denatured 125 I‐labelled human serum albumin as a substrate (40°C, pH 6.0 and 30 min reaction time). Less than 0.1 ug of papain in 1 ml of beer has been determined by this method. The results achieved by the proposed method were in good correlation with immunochemical and ‘hide power azure’ (HPA) methods.