Spectrophotometric Analysis of Protein in Beer

摘要

1.Repeatability and reproducibility coefficients of variation for the determination of protein content in beer by the spectrophotometric method ranged from 0.3 to 4.6% and 2.2 to 5.8%, respectively, and were judged acceptable. 2.The paired t-test evaluation of the spectrophotometric protein data versus the Kjeldahl or combustion protein data indicated that for stabilized (polyvinylpolypyrrolidone [PVPP]-treated), unstabilized (not PVPP-treated), and dark beer (ASBC color 15 to 50) samples, the results were not significantly different.