COMPOSITION OF THE PROTEIN AND POLYPEPTIDE FRACTION OF EBC BEER HAZE PREPARATIONS

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Abstract
Analyses of haze preparations from beer brewed in four European breweries revealed that the amino acid compositions of all the preparations were very similar; the minor differences noted between, e.g., chill haze and permanent haze material were, however, reproducible. The amino acid analyses did not correlate well with published results of similar analyses of individual protein components of barley (i.e., albumin, globulin, hordein or hordenin) but there was good agreement between analyses of haze material and the analysis of unfractionated barley proteins. It thus appears that all—or most—of the proteins of barley contribute to chill haze. Fractionation of the haze preparations showed that different protein components were present in the haze materials.

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