A VERY SENSITIVE METHOD FOR ASSAYING PROTEOLYTIC ACTIVITIES IN BEER
Open Access
- 8 July 1983
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 89 (4) , 257-259
- https://doi.org/10.1002/j.2050-0416.1983.tb04183.x
Abstract
A very sensitive method for assaying chillproofing enzymes in beer is described using denatured 125I-labelled human serum albumin as a substrate (40°C, pH 6.0 and 30 min reaction time). Less than 0.1 ug of papain in 1 ml of beer has been determined by this method. The results achieved by the proposed method were in good correlation with immunochemical and ‘hide power azure’ (HPA) methods.Keywords
This publication has 16 references indexed in Scilit:
- Proteolytic activities of tinned meat productsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- Synthetic chromogenic substrates for determination of trypsin, thrombin and thrombin-like enzymesThrombosis Research, 1972
- DETECTION AND QUANTITATIVE DETERMINATION OF PAPAIN IN BEERJournal of the Institute of Brewing, 1970
- A new ultrasensitive method for the determination of proteolytic activityClinica Chimica Acta; International Journal of Clinical Chemistry, 1968
- A sensitive method to detect traces of peptidase activityJournal of Chromatography A, 1968
- THE DETERMINATION OF PAPAIN IN BEERJournal of the Institute of Brewing, 1966
- Microassay of Papain and Other ProteasesJournal of the agricultural chemical society of Japan, 1961
- The collagenase (κ toxin) of Cl. welchii type AThe Journal of Pathology and Bacteriology, 1946
- THE PURIFICATION OF CATHEPSINThe Journal of general physiology, 1940
- CRYSTALLINE TRYPSINThe Journal of general physiology, 1932