DETECTION AND QUANTITATIVE DETERMINATION OF PAPAIN IN BEER
Open Access
- 6 May 1970
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 76 (3) , 243-244
- https://doi.org/10.1002/j.2050-0416.1970.tb03289.x
Abstract
We have investigated an ultra-sensitive method for the quantitative determination of proteolytic enzymes in biological media by means of a chromogenic substrate (Hide Powder Azure), and adapted it to the determination of papain in beer. At pH 6 and in presence of EDTA and cysteine hydrochloride, the hydrolysis of this substrate at 37° C. by papain for 90 min. allows the rapid determination of an activity of less than I tyrosine unit/ml./min. This makes it possible to control the survival of papain in beer before, during and after pasteurization and during storage.Keywords
This publication has 3 references indexed in Scilit:
- A new ultrasensitive method for the determination of proteolytic activityClinica Chimica Acta; International Journal of Clinical Chemistry, 1968
- Standardization of Papain ActivityJournal of Pharmaceutical Sciences, 1966
- CRYSTALLINE PAPAINJournal of Biological Chemistry, 1954