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

Abstract

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.

Keywords

• beer
• immobilized enzyme preparations
• colloidal resistance
• covalent bond
• physicochemical parameters