wort, beer
High molecular weight dextrins and starch present in wort or beer are precipitated through the addition of ethanol, centrifuged, dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending on the molecular weight and degree of branching of the erythrodextrins and starch, a red to blue color forms, the intensity of which is measured photometrically.
A test for starch conversion with the iodine reaction
Congress mash, mash, wort
Higher molecular weight starch degradation products react with iodine after precipitation with alcohol. The reaction between iodine and starch results in the formation of an inclusion-type compound, evident by a change in color.
Spectrophotometric determination of the iodine value of brewery spent grain
Brewery spent grain, wet spent grain, dry spent grain
High molecular weight dextrins and starch present in the wort extracted from brewery spent grain are precipitated through the addition of ethanol, centrifuged and dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending on the molecular weight and degree of branching, a red to blue color forms, the intensity of which is measured spectrophotometrically at 578 nm.
This method describes how to determine whether kernels in a lot of barley are cracked by means of the iodine-starch reaction.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Detection of cracked kernels is based upon the reaction of iodine with starch. Unprotected starch grains located in the cracks are dyed with iodine, thereby producing a vivid shade of blue, making the cracks easily discernible.
This method describes how to perform the iodine test and measure the saccharification time in the Congress mash method.
Malt intended for use in beer brewing or elsewhere in the food industry
The iodine test is performed to determine the time required for saccharification during mashing. It is to be evaluated based on the type of malt used for mashing.
Barley malt intended for use in beer brewing or elsewhere in the food industry
High-molecular weight dextrins and starch present in the wort extracted from brewery spent grains are precipitated through the addition of ethanol, centrifuged and dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending upon the molecular weight and degree of branching, a red to blue color forms, the intensity of which is measured spectrophotometrically at 578 nm.