PRODUCTION OF SUPERATTENUATED BEERS WITH IMMOBILIZED ENZYMES

摘要

A method of preparing superattenuated beer comprises treating said beer with an alpha 1,6 glycosidase which has been immobilized on a solid support. The preferred alpha 1,6 glycosidase is glycoamylase which is immobilized by first oxidizing the hexose residues of the sugar portion of the glycoproteins of the enzyme to yield a protein containing reactive aldehydic functional groups. The thus obtained aldehydic glucoamylase (AGA) is reacted with a water insoluble material bearing a functional group which will covalently bond with the aldehydic groups of the glucoamylase under mild reaction conditions.