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Mead Lover's Digest #64 Mon 04 January 1993


Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

Digest Coordinator Special Message:

There was a glitch while I was gone — sorry the digest went quiet
for a while. All should be well now, I'm sending out this digest in
the middle of the day to get rid of the backlog over the holidays.
The articles submitted today will go out in tonight's regular digest.

Contents:

honey proteins ("Daniel F McConnell")

RE Mead Lover's Digest #63 (December 26, 1992) (Joe Kazura)
Saffron? (Mark. Gooley)

Send articles for submission to the digest to mead-lovers@nsa.hp.com
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com


Date: 24 Dec 1992 11:11:46 -0500 
From: "Daniel F McConnell" <Daniel.F.McConnell@med.umich.edu>
Subject: honey proteins

                       
Subject: Time:11:02 AM

  OFFICE MEMO honey proteins
Date:12/24/92

Dick Dunn writes:
>but I don't know how much protein there is to be settled out (if any!).

I am currently looking into this question in depth and will report my findings
in the digest. Honey contains many proteins not only amlyase and albumin.
Concentrations vary by source. Many of the articles that I have found are in
German, Russian and Polish. Apparently little research has been done in the
US. I can read German, and have a translator for Russian, but Polish is a
serious problem for me. Can anyone out there translate Scientific Polish?
Here is a partial reference list:

Marshall T Williams KM
Electrophoresis of honey: characterization of trace proteins from a

  complex biological matrix by silver staining.
Anal Biochem 1987 Dec;167(2):301-3

TSchlettwein-Gsell D Mommsen-Straub S
Spurenelemente in Lebensmitteln. VI. Kupfer.
Int J Vitam Nutr Res 1971;41(4):554-82 (Published in German)

Gensitskii IP
O fermentativnom gidrolize sakharozy v pehelinom mede.
Vopr Pitan 1968 May-Jun;27(3):90-1 (Published in Russian)

Hotzel D
[Die Bewertung "naturlicher" Sussungsmittel, insbesondere eingedickte

  Obstsafte, Sirupe und Honig.
Z Ernahrungswiss 1990;29 Suppl 1:53-61 (Published in German)

Andrelowicz A Kotlarek J
[Evaluation of honey based on albumineous and iodine precipitate]
Przyczynek do oceny miodow na podstawie stratu bialkowo-jodowego.
Rocz Panstw Zakl Hig 1970;21(2):219-20 (Published in Polish)

Bergner KG Diemair S
[Proteins in honey. II. Gel-chromatography, enzymatic acitivity and

  origin of honey-proteins (author's transl)]
Proteine des Bienenhonigs. II. Gelchromatographie, enzymatische

  Aktivitat und Herkunft von Bienenhonig-Proteinen
Z Lebensm Unters Forsch 1975 Feb 7;157(1):7-13 (Published in German)

Bergner KG Diemair S
[Proteins in honey. I. Separation and concentration of proteins in

  honey (author's transl)]
Proteine des Bienenhonigs. I. Abtrennung und Konzentrierung der

  Proteine des Honigs
Z Lebensm Unters Forsch 1975 Feb 7;157(1):1-6 (Published in German)

Stadelmeier M Bergner KG
[Proteins of bee honey. VI. Isoelectric focusing of amylase in

  various kinds of honey]
Proteine des Bienenhonigs. VI. Isoelektrische Focussierung der

  Amylase verschiedener Honigsorten.
Z Lebensm Unters Forsch 1986 Jan;182(1):25-8 (Published in German)


Happy Holidays

DanMcC

  Every great oak was once a nut that stood its ground-Anon


Date:    Mon, 28 Dec 1992 9:35:48 -0500 (EST) 
From: JK_APPLEREP@UNHH.UNH.EDU (Joe Kazura)
Subject: RE: Mead Lover's Digest #63 (December 26, 1992)

I had posted a few (2) issues back, asking about what yeasties would eat…

Will they go after the pulp of fruits (et al) or just the sweet juice?

I know humans can't digest the fiber, but microbes sometime can.

This all boils down to the fact that I just got a juicer and it pruduces great
PUR juice and lots of fresh smelling pulp…

^- PURE

Do I want to use both the pulp and juice or just the juice?

Thanks,

Joe Kazura

Happy Holidays – Don't drink and drive!



Date: Sat, 2 Jan 93 15:22:26 MST 
From: Mark. Gooley <mgooley@advtech.uswest.com>
Subject: Saffron?

I believe that saffron is an ingredient of Chartreuse. Anyone know of its
use in mead, a suggested amount, time to add it, etc.?

Certainly expensive, but perhaps not insanely so if not much is needed.

Mark.


End of Mead Lover's Digest


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