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Preparation of L-Proline Chiral Bonded Silica Gels and Their Application in Beer
Corresponding Author(s) : Shizhen Yuan
Asian Journal of Chemistry,
Vol. 26 No. 5 (2014): Vol 26 Issue 5
Abstract
The chiral L-proline-silica gel was prepared by using silica gel with allyl glycidyl ether. When the coverage of L-proline surpassed 30 %, the adsorption rates of haze-active protein decreased. The benefits of L-proline-silica gel in beer stabilization were shown to specifically adsorb haze-active proteins and hardly affect beer foam stability.
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- K.J. Siebert, A. Carrasco and P.Y. Lynn, J. Agric. Food Chem., 44, 1997 (1996); doi:10.1021/jf950716r.
- K. Asano, K. Shinagawa and N. Hashimoto, J. Am. Soc. Brew. Chem., 40, 147 (1982).
- K.J. Siebert, J. Am. Soc. Brew. Chem., 55, 73 (1997).
- K.A. Leiper, G.G. Stewart and I.P. McKeown, J. Inst. Brew., 109, 73 (2003); doi:10.1002/j.2050-0416.2003.tb00595.x.
- L. Edens, P. Dekker, R. van der Hoeven, F. Deen, A. de Roos and R. Floris, J. Agric. Food Chem., 53, 7950 (2005); doi:10.1021/jf050652c.
- C.W. Bamforth, J. Am. Soc. Brew. Chem., 57, 81 (1999).
- M. Wachsmann and H. Bruckner, Chromatographia, 47, 637 (1998); doi:10.1007/BF02467446.
- K.J. Siebert and P.Y. Lynn, J. Am. Soc. Brew. Chem., 56, 24 (1998).
- H.C. Kolb, M.G. Finn and K.B. Sharpless, Angew. Chem. Int. Ed., 40, 2004 (2001); doi:10.1002/1521-3773(20010601)40:11<2004::AID-ANIE2004>3.0.CO;2-5.
- K.M. Kacprzak, N.M. Maier and W. Lindner, Tetrahedron Lett., 47, 8721 (2006); doi:10.1016/j.tetlet.2006.10.018.
- M.G. Schmid, N. Grobuschek, O.L. Lecnik and G. Gübitz, J. Biochem. Biophys. Methods, 48, 143 (2001); doi:10.1016/S0165-022X(01)00145-2.
References
K.J. Siebert, A. Carrasco and P.Y. Lynn, J. Agric. Food Chem., 44, 1997 (1996); doi:10.1021/jf950716r.
K. Asano, K. Shinagawa and N. Hashimoto, J. Am. Soc. Brew. Chem., 40, 147 (1982).
K.J. Siebert, J. Am. Soc. Brew. Chem., 55, 73 (1997).
K.A. Leiper, G.G. Stewart and I.P. McKeown, J. Inst. Brew., 109, 73 (2003); doi:10.1002/j.2050-0416.2003.tb00595.x.
L. Edens, P. Dekker, R. van der Hoeven, F. Deen, A. de Roos and R. Floris, J. Agric. Food Chem., 53, 7950 (2005); doi:10.1021/jf050652c.
C.W. Bamforth, J. Am. Soc. Brew. Chem., 57, 81 (1999).
M. Wachsmann and H. Bruckner, Chromatographia, 47, 637 (1998); doi:10.1007/BF02467446.
K.J. Siebert and P.Y. Lynn, J. Am. Soc. Brew. Chem., 56, 24 (1998).
H.C. Kolb, M.G. Finn and K.B. Sharpless, Angew. Chem. Int. Ed., 40, 2004 (2001); doi:10.1002/1521-3773(20010601)40:11<2004::AID-ANIE2004>3.0.CO;2-5.
K.M. Kacprzak, N.M. Maier and W. Lindner, Tetrahedron Lett., 47, 8721 (2006); doi:10.1016/j.tetlet.2006.10.018.
M.G. Schmid, N. Grobuschek, O.L. Lecnik and G. Gübitz, J. Biochem. Biophys. Methods, 48, 143 (2001); doi:10.1016/S0165-022X(01)00145-2.