Chill proofing enzymes

Chili peppers, 23 163, 164 Chili powder, 23 164 adulterated, 23 163 Chilled castings, tellurium in, 24 424 Chilled surface drying, in bar soap manufacture, 22 750-751 Chill proofing enzymes, 10 294 Chilton-Colburn analogy, 1 47 Chimeric embryos, 12 458... 

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

Another typical enzyme application in the production of beer is the use of proteases, such as papain or laccases in chill-proofing, which is the prevention of haze formation that can occur at low temperatures during or after the maturation of beer. Finally, to... 

Three other plant enzymes, papain, bromelain, and to a lesser extent ficin, have found acceptance in the food industry as proteases. Papain is derived from the latex of the fruit, leaves, and trunk of Carica papaya, and bromelain from the fruit and stems of pineapple plants. These enzymes are used to prevent the hazing of beer when chilled (Chill-Proofing) by modifying the protein. Other applications for these plant proteases are in meat tenderizers and digestive aids. Ficin from the latex of Ficus carica is used to a much lower extent, perhaps because of its marked action on native protein and difficult handling. Proteases from Aspergillus Jlavus-oryzae, and to a lesser extent from Bacillus subtilis, have been used to replace and supplement these plant proteases in all applications, but papain continues to have the widest acceptance. 

Nelson, G. and Young, T.W. (1986) Yeast extracellular proteolytic enzymes for chill-proofing beer. J. Inst. Brew. 92, 599-603. 

These originate from widely different kinds of beer. They are mostly pasteurized and additionally treated with flocculating or adsorption agents (tannin, bentonite) or with proteolytic enzyme preparations to remove most of the proteins. The proteolytic enzymes split the large protein molecules into soluble products. Such beers are free of cloudiness or turbidity (chill-proofed beers) even after prolonged transport and cold storage. 

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