TANJA KAMBURI, LuLJETA PINGULI,
Department of Biochemistry, Faculty of Natural Sciences and Human Sciences, University “Fan S. Noli” of Korca, “Nene Tereza” street, ish-Divizioni, Korce, Albania.
Department of Industrial Chemistry, Faculty of Natural Sciences, Tirana University, Zogu I boulevard, Tirane, Albania
*Corresponding author; E-mail: tanjakamburi@yahoo.com
Abstract
Proteins are a very important class of organic components in beer. They are long chains or polymers with large molecular weight composed from amino acids, connect to each other via peptide bonds. Quality and sustainability of beer depends on its protein content. Proteins play a very important role in many stages of brewing process. They are essential in the malt and wort production, also have a direct impact on the consistency and the formation of beer foam. This means the protein content in malt affect the quality of the finished product. It is very important to determine protein content before using malt for beer production. Malt is the main source of protein in beer. Proteins are made from compounds with nitrogen bases such as e.g. amino acids; every 1% nitrogen is equal to 6.25% protein. In this paper are the results of malt protein content in 2014,2015,2016 year. The amount of soluble protein or nitrogen, expressed in percentage by weight of malt and this indicator will be used to calculate the amount of nitrogen dissolved. Soluble nitrogen is determine by EBC method. Industrial and experimental yield is calculated based on the values of soluble nitrogen. Is studied the connection between the amount of soluble nitrogen or protein content in malt and the characteristics such as viscosity,turbidity, Hartong Index and enzyme levels. All malt that exceed the protein content over 12% (1,9 TN), cause problems in boiling process or in turbidity of beer. European malt lager or ale type have a protein content below 10%. The amount of dissolved nitrogen is a very important indicator for the modification of malt. The higher this value is, the more the malt will be modifiable. Protein content in malt grow to the extent 9-14% compared with barley.
Keywords: brewing, priteins, malt, soluble nitrogen, turbidity, viscosity, yield.
