Investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations

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...

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Bibliographic Details
Main Authors:	K. R. Siyuhov, O. V. Marinenko, A. R. Tsey, A. M. Gemba
Format:	Article
Language:	Russian
Published:	Maykop State Technological University 2018-03-01
Series:	Новые технологии
Subjects:	beer immobilized enzyme preparations colloidal resistance covalent bond physicochemical parameters
Online Access:	https://newtechology.mkgtu.ru/jour/article/view/96

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