Improving beer haze stability by investigating theinteraction between malt protein quality and brewingconditions

摘要

In bright beers, the formation of haze is a serious quality problem that places limitations onrnthe storage life of the product. An antibody was raised to protein eluted from silica gel usedrnfor colloidal stabilization (SE). The antibody identified an SDS-PAGE immunoblotrnpolymorphism in which some barley varieties contained a ~MW 12000 band (SE+ve), whilernin other varieties this band was absent (SE-ve). This protein was identified in this study as arnbarley tripsin inhibitor, chloroform/methanol type (BTI-Cme). Pilot brewing and filtrationrntrials demonstrated that the selection of SE-ve malt varieties for brewing, combined withrnoptimised stabilization and filtration treatments may provide an opportunity to improve therncolloidal stability of beer, potentially reducing brewers beer stabilisation costs.