THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY
Open Access
- 12 November 1983
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 89 (6), 397-401
- https://doi.org/10.1002/j.2050-0416.1983.tb04214.x
Abstract
Polypeptides from beer and from aqueous extracts of barley have been separated by hydrophobic interaction chromatography. The most stable foams are given by polypeptides of greatest hydrophobic character whereas hydrophilic polypeptides give much less stable foams. This effect is most pronounced in polypeptides of molecular size between 5000 and 30,000 and less so in the case of high molecular weight polypeptides (> 50,000).Keywords
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