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THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY
Author(s) -
Slack P. T.,
Bamforth C. W.
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.tb04214.x
Subject(s) - chemistry , chromatography , hydrophilic interaction chromatography , fractionation , hydrophobic effect , aqueous solution , foam fractionation , organic chemistry , high performance liquid chromatography , biochemistry , pulmonary surfactant
Polypeptides from beer and from aqueous extracts of barley have been separated by hydrophobic interaction chromatography. The most stable foams are given by polypeptides of greatest hydrophobic character whereas hydrophilic polypeptides give much less stable foams. This effect is most pronounced in polypeptides of molecular size between 5000 and 30,000 and less so in the case of high molecular weight polypeptides (> 50,000).