USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING

USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING

ABSTRACT Papain has been immobilized on Spherosil, a porous silica, by two methods: reaction with glutaraldehyde activated amino groups and direct bonding to acetal groups. Both amino and acetal groups were grafted onto the silica via silane coupling. Best results were given by the second method. Th...

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Veröffentlicht in:Journal of food science 1978-03, Vol.43 (2), p.424-427
Hauptverfasser: MONSAN, P., DUTEURTRE, B., MOLL, M., DURAND, G.
Format: Artikel
Sprache:eng
Schlagworte:
Beer
Chills
Derivatives
On-line systems
Papain
Reactors
Saccharomyces
Silicon dioxide
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container_end_page 427
container_issue 2
container_start_page 424
container_title Journal of food science
container_volume 43
creator MONSAN, P.
DUTEURTRE, B.
MOLL, M.
DURAND, G.
description ABSTRACT Papain has been immobilized on Spherosil, a porous silica, by two methods: reaction with glutaraldehyde activated amino groups and direct bonding to acetal groups. Both amino and acetal groups were grafted onto the silica via silane coupling. Best results were given by the second method. This derivative was used on a 1‐L packed bed reactor for continuous processing of beer produced by a fermentor using immobilized Saccharomyces uvarum cells. The papain reactor was effective for on‐line beer chillproofing, as measured by the sensibility of the beer to tannin addition.
doi_str_mv 10.1111/j.1365-2621.1978.tb02320.x
format Article
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source Wiley Online Library Journals Frontfile Complete
subjects Beer
Chills
Derivatives
On-line systems
Papain
Reactors
Saccharomyces
Silicon dioxide
title USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING
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