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Protein: Difference between revisions
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FYI, some references report the malt protein content as the nitrogen content of a material multiplied by 6.25 (or some other factor). This is incorrect and misleading, since many substances besides proteins contain nitrogen.<ref name=bsp/> | FYI, some references report the malt protein content as the nitrogen content of a material multiplied by 6.25 (or some other factor). This is incorrect and misleading, since many substances besides proteins contain nitrogen.<ref name=bsp/> | ||
Barley naturally contains proteins that inhibit fungal (e.g. yeast) growth, such as LTP, barwin, and Thaumatin-like protein (active only in unmalted grain).<ref name=iimure/> | Barley naturally contains proteins that inhibit fungal (e.g. yeast) growth, such as LTP, barwin, and Thaumatin-like protein (active only in unmalted grain).<ref name=iimure/> Fortunately, these proteins do not survive the mashing process and therefore do not inhibit the fermentation.<ref name=stanislava/> | ||
===Adjuncts=== | ===Adjuncts=== | ||