Premium
USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING
Author(s) -
MONSAN P.,
DUTEURTRE B.,
MOLL M.,
DURAND G.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02320.x
Subject(s) - papain , glutaraldehyde , chemistry , acetal , tannin , chromatography , derivative (finance) , organic chemistry , food science , enzyme , financial economics , economics
Papain has been immobilized on Spherosil, a porous silica, by two methods: reaction with glutaraldehyde activated amino groups and direct bonding to acetal groups. Both amino and acetal groups were grafted onto the silica via silane coupling. Best results were given by the second method. This derivative was used on a 1‐L packed bed reactor for continuous processing of beer produced by a fermentor using immobilized Saccharomyces uvarum cells. The papain reactor was effective for on‐line beer chillproofing, as measured by the sensibility of the beer to tannin addition.