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STUDIES ON THE MOLECULAR BASIS OF WORT CLARIFICATION BY COPPER FINING AGENTS (KAPPA CARRAGEENAN)
Author(s) -
DALE C. J.,
MORRIS L. O.,
LYDDIATT A.,
LEATHER R. V.
Publication year - 1995
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.2050-0416.1995.tb00869.x
Subject(s) - carrageenan , chemistry , helix (gastropod) , copper , organic chemistry , food science , biology , ecology , snail
A comparison of the fining and gelation behaviour of kappa carrageenan suggested that folding of the polymer into a helical conformation is an essential element in the mechanism of copper fining action. Factors which destabilise or prevent the formation of helices result in the reduction or removal of fining action. Finning trials with kappa, iota and lambda carrageenan suggested that fining performance decreased with increasing carrageenan sulphate content. Carrageenan mediated clarification of dialysed wort preparations exhibited a specific requirement for the presence of potassium Ions. The deterioration of fining action in worts at acidic pH was attributed to failure of helix formation rather than chemical changes in the structure of the carrageenan molecule.