The reaction of malonaldehyde with wheat flour proteins

Abstract

THE BIOCHEMICAL SOCIETY yeast (Jones, & Pierce, 1964). Tyrosine is absorbed only during the latter stages of fermentation, because of competition for the permease sites in the yeast cell wall (Jones & Pierce, 1964), so the excess present in the syrup should not effect the yeast metabolism.Lysine could block the transport of several amino acids, as it is preferentially absorbed by the yeast permease system (Jones & Pierce, 1964).Consequently the excess of lysine might affect the quality of the beer if a major percentage of the wort was derived from the wheat syrup.However, small-scale brewing trials have shown that the use of a wheat-based syrup to replace 30% of a malt wort produced beers that could not be distin- guished organoleptically from the all-malt wort control beers.