1974•Agricultural and Biological ChemistryRequires access
Beer-stabilizing and Antiedematic Activities of a New Chillproofing Enzyme
Reisuke Takahashi, Kanji Oda, Kazu Okada, Kei Arima
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Abstract
The colloidal stability of beer was examined after treatment with the chillproofing enzyme, “S-enzyme,” obtained from Serratia marcescens B–103. The beer-stabilizing activity of the S-enzyme was comparable to that of papain and the effects of the S-enzyme and papain were synergistic. The antiedematic activity of the S-enzyme was examined in the hind paws of rats. When injected intraperitoneally, the antiedematic activity of the enzyme was approximately four times that of papain.