2015
DOI: 10.1002/jib.198
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Changes in protein molecular weight during cloudy wheat beer brewing

Abstract: To investigate the changes in protein in cloudy wheat beer (CWB) brewing, the molecular weight (M w ) of protein components in wort, fermenting wort, beer and beer foam were analysed by high-performance size-exclusion chromatography. It was found that the M w of protein during brewing was mainly distributed between 100 and 0 kDa. From mash to the final beer, the most abundant protein component was the 7.6-2.1 kDa fraction, which occupied more than 40% of the total protein.The extraction of soluble protein from… Show more

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Cited by 19 publications
(27 citation statements)
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“…The brewing method of cloudy wheat beer was according to Wu et al with minor modification. The malts (barley malt and wheat malt with a ratio of 1:1) were milled and mixed with water (410 hL).…”
Section: Methodsmentioning
confidence: 99%
“…The brewing method of cloudy wheat beer was according to Wu et al with minor modification. The malts (barley malt and wheat malt with a ratio of 1:1) were milled and mixed with water (410 hL).…”
Section: Methodsmentioning
confidence: 99%
“…), commonly used for pasta and bread making. Common wheat ( Triticum aestivum L.) was, and still is, used in northern Europe as a source of fermentable extract for beer production, and malting and brewing processes have been extensively studied by several researchers (Faltermaier, Waters, Becker, Arendt, & Gastl, ; Faltermaier, Zarnkow, Becker, Gastl, & Arendt, ; Wu, Du, Zhang, Ju, & Jin, ). However, few researchers have studied durum wheat malting and brewing processes (Mascia, Fadda, Dostálek, Olšovská, & Del Caro, ; Suhasini, Malleshi, & Hanchinal, ).…”
Section: Introductionmentioning
confidence: 99%
“…An infusion mashing method was employed. All of the beers were made according to previous studies with some modifications . Malts were milled and then mixed with water (water:grist ratio 3.5:1).…”
Section: Methodsmentioning
confidence: 99%
“…Beer foam was collected as reported previously . A bottle of beer was poured into a separating funnel at a constant speed along the edge of funnel (diameter = 20 cm) to generate foam.…”
Section: Methodsmentioning
confidence: 99%
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