Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations
The article presents the results of studying the possibility of obtaining and using an immobilized complex stabilizer to enhance the colloidal resistance of beer. The pH zones of action and temperature range of the immobilized enzyme preparation have been experimentally established. The result of th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/96 |
| _version_ | 1797516487482671104 |
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| author | K. R. Siyuhov O. V. Marinenko A. R. Tsey A. M. Gemba |
| author_facet | K. R. Siyuhov O. V. Marinenko A. R. Tsey A. M. Gemba |
| author_sort | K. R. Siyuhov |
| collection | DOAJ |
| description | The article presents the results of studying the possibility of obtaining and using an immobilized complex stabilizer to enhance the colloidal resistance of beer. The pH zones of action and temperature range of the immobilized enzyme preparation have been experimentally established. The result of the experiment of hydrolysis of high molecular beer polypeptides with immobilized G 10x Protosubtilin is given. The physicochemical parameters of the beer sample under study are evaluated. Research results can be used to stabilize beer, wine, juices, etc. |
| first_indexed | 2024-03-10T07:01:54Z |
| format | Article |
| id | doaj.art-6ea765ccfd74479f90eda2b2fbbd3ac1 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:01:54Z |
| publishDate | 2018-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-6ea765ccfd74479f90eda2b2fbbd3ac12023-11-22T16:04:51ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-03-0101707895Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparationsK. R. Siyuhov0O. V. Marinenko1A. R. Tsey2A. M. Gemba3FSBEI HE «Maikop State Technological University»FSBEI HE «Maikop State Technological University»FSBEI HE «Maikop State Technological University»FSBEI HE «Maikop State Technological University»The article presents the results of studying the possibility of obtaining and using an immobilized complex stabilizer to enhance the colloidal resistance of beer. The pH zones of action and temperature range of the immobilized enzyme preparation have been experimentally established. The result of the experiment of hydrolysis of high molecular beer polypeptides with immobilized G 10x Protosubtilin is given. The physicochemical parameters of the beer sample under study are evaluated. Research results can be used to stabilize beer, wine, juices, etc.https://newtechology.mkgtu.ru/jour/article/view/96beerimmobilized enzyme preparationscolloidal resistancecovalent bondphysicochemical parameters |
| spellingShingle | K. R. Siyuhov O. V. Marinenko A. R. Tsey A. M. Gemba Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations Новые технологии beer immobilized enzyme preparations colloidal resistance covalent bond physicochemical parameters |
| title | Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| title_full | Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| title_fullStr | Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| title_full_unstemmed | Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| title_short | Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| title_sort | investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations |
| topic | beer immobilized enzyme preparations colloidal resistance covalent bond physicochemical parameters |
| url | https://newtechology.mkgtu.ru/jour/article/view/96 |
| work_keys_str_mv | AT krsiyuhov investigationofimprovementofproteinandcolloidresistanceofbeerusingimmobilizedenzymepreparations AT ovmarinenko investigationofimprovementofproteinandcolloidresistanceofbeerusingimmobilizedenzymepreparations AT artsey investigationofimprovementofproteinandcolloidresistanceofbeerusingimmobilizedenzymepreparations AT amgemba investigationofimprovementofproteinandcolloidresistanceofbeerusingimmobilizedenzymepreparations |