Turbidity potentials of single long‐chain fatty acids and gelatinised starch in synthetic lautering wort

Abstract

Summary The turbidity potentials of long‐chain fatty acids as well as gelatinised starch were investigated in synthetic lautering wort to determine their contribution to turbidity according to concentration. Synthetic wort proved to be a standardised and reproducible model solution. Concentration series of gelatinised starch and single long‐chain fatty acids as pure substances showed high correlations between concentrations and turbidity levels of turbidity 11° and turbidity 90° measurements. Gelatinised barley starch has the turbidity potential of 0.04 EBC/(mg L−1) on turbidity 11° levels. Regarding long‐chain fatty acids, saturated fatty acids showed distinctly higher turbidity potentials on turbidity 11° (≥0.32 EBC/(mg L−1) and turbidity 90° (≥0.15 EBC/(mg L−1) than unsaturated fatty acids. The turbidity potential of the saturated fatty acids corresponded with their chain lengths, with stearic acid (18:0) showing the highest turbidity potential. However, the impact on turbidity is primarily determined by concentration and not by turbidity potential.

Enrichment of Trypsin Inhibitor from Soybean Whey Wastewater Using Different Precipitating Agents and Analysis of Their Properties

“…Turbidity indicates the degree of obstruction caused by suspended particles to light transmission in water [ 24 ]. When proteins are dispersed in water, their particle size, shape, and surface area affect light transmission.…”