Papain activity in beer

G. Barta and W. E. Parker

Abstract
The absolute level of papain activity in finished beer was determined by the BAEE titration assay of a six- fold concentrate obtained by ultrafiltration, and a modified Azocoll procedure was used to follow the further decrease in activity during storage. Under the conditions employed, there was good agreement between the results of the two assay procedures. Evidence for the presence of low molecular weight papain inhibitors in beer was obtained.