INTERACTION BETWEEN BEER PROTEIN AND ISOHUMULONE
Open Access
- 10 September 1976
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (5) , 282
- https://doi.org/10.1002/j.2050-0416.1976.tb03772.x
Abstract
Calorimetry has been used to detect and measure the heat of reaction when isohumulone and beer protein are mixed. The results indicate that though the isohumulone does react with beer protein the interaction is weak. It may be hydrophobic or it may involve hydrogen bonding.Keywords
This publication has 4 references indexed in Scilit:
- SURFACE VISCOSITY AND GUSHINGJournal of the Institute of Brewing, 1972
- SIGNIFICANCE OFISOHUMULONE AND CERTAIN METALS IN GUSHING BEERSJournal of the Institute of Brewing, 1958
- EFFECT OF NICKEL ON THE FOAM STABILITY OF BEERS IN RELATION TO THEIR ISOHUMULONE CONTENTSJournal of the Institute of Brewing, 1958
- ON HEAD RETENTIONJournal of the Institute of Brewing, 1954