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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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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spelling	doaj-6ea765ccfd74479f90eda2b2fbbd3ac12021-08-02T09:14:49ZrusMaykop State Technological UniversityНовые технологии2072-09202018-03-0101707895Investigation 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
collection	DOAJ
language	Russian
format	Article
sources	DOAJ
author	K. R. Siyuhov O. V. Marinenko A. R. Tsey A. M. Gemba
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
author_facet	K. R. Siyuhov O. V. Marinenko A. R. Tsey A. M. Gemba
author_sort	K. R. Siyuhov
title	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_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_sort	investigation of improvement of protein and colloid resistance of beer using immobilized enzyme preparations
publisher	Maykop State Technological University
series	Новые технологии
issn	2072-0920
publishDate	2018-03-01
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.
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
_version_	1721235423670304768

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

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