Beer-stabilizing and Antiedematic Activities of a New Chillproofing Enzyme

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.