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INHIBITOR OF FLUORESCENCE REACTIONS BETWEEN CALCOFLUOR AND β‐(1,3)(1,4)‐D‐GLUCAN IN BEER AND WORT
Author(s) -
Izawa Masayuki,
Takashio Masachika,
Tamaki Teruo
Publication year - 1996
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.2050-0416.1996.tb00898.x
Subject(s) - chemistry , glucan , fluorescence , chromatography , biochemistry , food science , quantum mechanics , physics
An inhibitor of calcofluor fluorescence reaction in beer and wort was shown by analyzing beers and worts containing no β‐glucan. The inhibitory activity was enhanced against the fluorescence reaction which is intensified by linkage of calcofluor with β‐glucan compared to the fluorescence of calcofluor itself. The investigation indicated that the inhibitor was derived from malt and is produced during the germination process. The inhibitory activity in beer and wort changed with the degree of malt modification and the ratio of malt in the grist. Japanese beers had a wide range of inhibitory activities against the calcofluor fluorescence, lowering the apparent β‐glucan contents by 12 to 20%. The inhibitor in beer and wort appeared to be an acidic compound with a molecular weight of less than 1000 daltons.