Polarographic Investigation of Proteins in the Brewing Process.

Abstract

Characteristic differences exist in the polarographic effects of the proteins of grains used in brewing, and these effects are influenced by different stages in the brewing process. In solns. of cobalt ions, albumins depressed the maxima more than total globulins or beta-globulins, indicating the highest surface activity. beta-Globulins gave the highest double-wave, corresponding to the greatest sulfur content of the proteins investigated. Mashing, wort boiling and fermentation decrease the polarographic activity of the albumin fraction. The activity of wort albumin is the same as that of barley albumin.