THE ISOELECTRIC FOCUSING OF BEER PROTEINS IN POLYACRYLAMIDE GEL
Open Access
- 8 July 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (4) , 371-375
- https://doi.org/10.1002/j.2050-0416.1971.tb03388.x
Abstract
A technique has been developed for fractionating beer proteins by isoelectric focusing in polyacrylamide gel which enables protein species with isoelectric points differing by as little as 0·1 pH unit to be separated as clearly defined bands. The isoelectric profile of an all-malt beer was found to be similar to that of the parent wort but significant changes occurred when a beer was stabilized in the laboratory by three different treatments.Keywords
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