Kvasny Prum. 1987; 33(8-9): 251-254 | DOI: 10.18832/kp1987050

Interactions of polyphenols with proteins during hop boiling.Peer-reviewed article

J. ŠKACH, A. MIKYŠKA

The effect of polyphenols compounds of malt and hops on the protein precipitation during hop boiling was tested on a laboratory scale. The quantity of the individual and in the complexbounded polyphenols in congress wort, polyphenols extract of hops and boiled raw materials and hopped wort was tested by the protein precipitation with uranyl acetate. Polyphenols extract of hops consists of more complex polyphenols and proteins that are thermaly resistent. Wort consists of large quantity of single polyphenols which are resistent to the polymerization changes during the boiling as well as do not react with proteins to compounds being unstable in the solution. Due to simultaneous effect of malt and hop polyphenols that are bounded in complexes with proteins a significant quantity of proteins is precipitated in the form af tannin-protein complexes during the hop boiling
(In Czech, English summary only)

Keywords: beer, hops, malt, polyphenols, proteins

Published: August 1, 1987