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    Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing
    Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing
    Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing
    Ebook89 pages1 hour

    Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing

    By R. H. Hopkins

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    About this ebook

    First published in 1946, this classic textbook explores the general chemistry of the raw materials of a malting and brewing. It explains the biochemical properties and processes of malting, brewing and fermentation, making it an ideal companion for brewers, brewing enthusiasts and those interested in the chemical properties of beer. Contents include: Beer Brewing - Carbohydrates and Related – Substances - Fats and Related Substances - Proteins and Their Degradation Products - Tannins - Essential Oils, Bitter Acids, Resins, and Phytin - Enzymes, General Properties - Enzymes, individual Properties - Vitamins. We are republishing this vintage text in a high quality, affordable edition. It comes complete with a newly written introduction and features reproductions of the original illustrations.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateApr 18, 2013
    ISBN9781447491385
    Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing

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      Book preview

      Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing - R. H. Hopkins

      Biochemistry Applied

      to Beer Brewing —

      General Chemistry of

      the Raw Materials of

      Malting and Brewing

      by

      R. H. Hopkins

      Copyright © 2011 Read Books Ltd.

      This book is copyright and may not be

      reproduced or copied in any way without

      the express permission of the publisher in writing

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from

      the British Library

      Contents

      Carbohydrates and Related Substances

      Fats and Related Substances

      Proteins and Their Degradation Products

      Tannins

      Enzymes, General Properties

      Enzymes, Individual Properties

      Vitamins

      GENERAL CHEMISTRY OF THE RAW MATERIALS

      OF MALTING AND BREWING

      Carbohydrates and Related Substances

      Quantitatively the most important group of compounds in malting and brewing (and, generally, in the nutrition of man) is the carbohydrates. They are composed of the elements carbon, hydrogen, and oxygen, the last two normally occurring in the same proportion as in water, hence the name. Chemically they are characterised by being both alcohols and aldehydes or ketones, but in many cases they are built up in such a way that the aldehydic or ketonic properties are progressively lost. Excluding the latter types, the simpler sugars or monosaccharides are classified according to the number of carbon atoms in the molecules:

      The larger molecules contain a number of asymmetric carbon atoms, i.e. the latter are attached to four different atoms or groups, as in the case of the middle carbon atom of glyceraldehyde, which is attached by its four bonds respectively to H, OH, CHO, and CH2OH. The optical activity or power of rotating the plane of polarised light of an organic compound is a function of its asymmetric carbon atoms. Each of the latter may have its four attachments arranged about it, in space, in either of two ways, but only two, and these arrangements are related to each other as mirror images. To each of these there corresponds an isomeric form of the compound, such isomers being termed stereoisomers. Examination of the attachments of carbon atoms, 2, 3, 4, and 5 of the aldohexose molecule will show that each of these carbon atoms is asymmetric. Each of these will contribute to the optical activity of the molecule as a whole. With the aldohexoses, there being four asymmetric carbon atoms in the molecule, there are two arrangements possible round the first of these, and for each of these two there are two arrangements round the second atom, thus making four, and so on, giving sixteen possible aldohexoses in all. Of these only four occur in nature (structural formulae are given in section 51), but all have been produced in the laboratory.

      It must be remembered that a row of five or six C atoms will not lie in a straight line, but in such a curve that the first and the fifth C atom will become neighbours. In aqueous solution the following process will therefore take place.

      This formation of a ring consisting of five C atoms and one O atom (a pyranose-ring) introduces a new asymmetric C atom, viz. the one marked with an asterisk. A new possibility for existence of isomerides has thus arisen and actually two different types of sugar, corresponding to the formulae, are in many cases known. They have different properties, in particular they rotate the plane of polarised light in different degree. The form which rotates the more to the right is generally denoted the α form, the other is called the β form of the sugar. (Thus, for example, there exist α and β glucose, or, better, glucopyranose.) They are easily transformed into each other in aqueous solution and a well-defined equilibrium between the two forms will gradually establish itself, irrespective of the form which was originally dissolved. If the optical rotation of a sugar solution be measured immediately after solution the value will not be found to be constant until the equilibrium is established—a phenomenon known as mutarotation. The equilibrium is reached quickly on heating or addition of ammonia.

      When a sugar molecule is bound to another molecule (which may be another sugar molecule) with the elimination of water, as an anhydride, the binding group is normally the modified aldehydic group in one or both forms, as, for instance:

      Derivatives of the above type are called, in general, glycosides. Particular examples of glycosides are the glucosides, mannosides, galactosides derived from α and β forms of glucose, mannose and galactose respectively, and two forms of the glycoside corresponding to the α and β forms of the sugar are possible and in many cases known. As compared with the corresponding free sugars such two isomers are absolutely stable and are not transformed into a mixture of both in aqueous solution. On hydrolysis (either by enzymic action or on boiling with acids) a certain glycoside is split into the free sugar and the other molecule—in the above example methyl alcohol. The sugar will immediately begin transformation into the equilibrium mixture of α and β forms, thereby showing mutarotation, the sense of which will provide information as to the nature of the glycoside.

      In nature relatively few of the many possible or known true sugars are met with. By far the larger part of the vegetable kingdom consists of complex polymerisation products of sugars with five or six carbon atoms to the molecule, i.e. of pentoses or hexoses. The general terms for such substances are pentosans and hexosans respectively, but with the exception of such hexosans as cellulose, starch, glycogen, inulin, etc., mixed compositions are generally found. The majority are directly or indirectly (with the assistance of micro-organisms) digestible by animals and man, thereby yielding about 4,000 calories per gramme. A small group of the hexoses is fermented by yeast to alcohol and carbon dioxide, or by certain bacteria to lactic acid.

      The pentosans are represented by various groups of plant products such as

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