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Protein: Difference between revisions
→Proteins in the boil
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This section is in progress. | This section is in progress. | ||
The complex array of unique proteins brought into solution during the mash continue on into the [[boiling|boil]], and their quantities and structures are further changed during this step of the brewing process.<ref name=kerr/> The most studied protein changes during wort boiling relate to [[lipid transfer protein|LTP1]] and [[Protein Z]], due to their role in beer [[foam]] stability and [[haze]] formation. Other proteins affecting foam and haze are known to exist as well, but are less studied.<ref name=jin/><ref name=iimure/> Structural changes during boiling are are the same across all malt varieties.<ref name=steiner/> | The complex array of unique proteins brought into solution during the mash continue on into the [[boiling|boil]], and their quantities and structures are further changed during this step of the brewing process.<ref name=kerr/> The most studied protein changes during wort boiling relate to [[lipid transfer protein|LTP1]] and [[Protein Z]], due to their potential role in beer [[foam]] stability and [[haze]] formation. Other proteins affecting foam and haze are known to exist as well, but are less studied.<ref name=jin/><ref name=iimure/> Structural changes during boiling are are the same across all malt varieties.<ref name=steiner/> | ||
===Wort protein changes=== | ===Wort protein changes=== | ||