Application of ELISA to Quantitative Evaluation of Foam-Active Protein in the Malting and Brewing Processes

An enzyme-linked immunosorbent assay (ELISA) technique was used to quantify the range of foam-active protein found in malts produced in different geographic regions, and using different barley cultivars. Significant differences were found between varieties and between geographic sources. These differences could be partially explained by differences in foam-active protein levels in the original barleys, but both malting and mashing conditions influenced the foam-active protein levels in experimental mashes. Based on these results, it is suggested that the assay is widely applicable for the evaluation of foam-active protein in both barley and malt, and during the mashing process.