新型脯氨酸特异性内切蛋白酶可提高啤酒胶体稳定性并减少面筋含量

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2024-08-28 DOI:10.1080/03610470.2024.2360352

Jacob F. Cramer, Tove Bladt, Andrew Fratianni, Sven Schoenenberg, Jens Eiken

引用次数: 0

摘要

寒雾是酿酒师们众所周知的一个问题，最常见的是多酚与啤酒中富含脯氨酸的角蛋白发生作用。以前曾有一种有效的雾霾抑制效果 ...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Chill-haze is a well-known concern for brewers and most commonly involves polyphenols that interact with proline-rich hordein proteins in beers. An effective haze-suppressing effect has previously ...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.