A technique has been developed for fractionating beer proteins by isoelectric focusing in polyacrylamide gel which enables protein species with isoelectric points differing by as little as 0·1 pH unit to be separated as clearly defined bands. The isoelectric profile of an all-malt beer was found to be similar to that of the parent wort but significant changes occurred when a beer was stabilized in the laboratory by three different treatments.
No takes yet. Share an insight, caveat, or question.
Savage et al. (1971) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: