Fluorescence studies of beer protein uptake by silica

Kathleen Apperson; David J. S. Birch; Kenneth Leiper; Ian P. McKeown

doi:10.1117/12.426727

10 May 2001 Fluorescence studies of beer protein uptake by silica

Kathleen Apperson, David J. S. Birch, Kenneth Leiper, Ian P. McKeown

Proceedings Volume 4252, Advances in Fluorescence Sensing Technology V; (2001) https://doi.org/10.1117/12.426727
Event: BiOS 2001 The International Symposium on Biomedical Optics, 2001, San Jose, CA, United States

Abstract

Fluorescence has been investigated with respect to new methods for monitoring protein uptake by silica, with particular attention being given to haze forming proteins and foam proteins present in beer. These are of particular interest to the brewing industry as an important aspect of the brewing process is the prevention of chill haze formation. This is necessary in order to maintain the clarity of the beer and to extend the shelf life. Chill haze, which is a result of the interaction of certain proteins with some polyphenols, can be prevented by the removal of one or both of these constituents.

Citation Download Citation

Kathleen Apperson, David J. S. Birch, Kenneth Leiper, and Ian P. McKeown "Fluorescence studies of beer protein uptake by silica", Proc. SPIE 4252, Advances in Fluorescence Sensing Technology V, (10 May 2001); https://doi.org/10.1117/12.426727

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