A Comparison of Barley Malt Amylolytic Enzyme Thermostabilities and Wort Sugars Produced During Mashing

Henson,

doi:10.1094/asbcj-2014-0130-01

Cited by 7 publications

(9 citation statements)

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“…Ellos evaluaron temperaturas iniciales en el rango 45-76 ºC y observaron que la temperatura de 65 ºC produce mostos con mayor contenido de CF; mientras que a temperaturas superiores se observa una rápida reducción de maltosa a expensas del incremento de carbohidratos no fermentables como maltotetraosa. El incremento de este carbohidrato se debe principalmente a que, mientras la beta amilasa pierde actividad a temperaturas altas (>65 °C) dejando de generar maltosa, la alfa amilasa se mantiene estable; generando múltiples oligosacáridos, incluyendo la maltotetraosa (Muralikrishna y Nirmala, 2005;Henson et al, 2014). En este estudio, se observó un incremento significativo en el contenido de maltosa cuando se maceró a 60 y 65 °C en comparación con la maceración de temperaturas escalonadas; cuyos valores promedio fueron 5.26, 5.24 y 4.60 g 100 mL -1 , respectivamente.…”

Section: Resultados Y Discusión Faseunclassified

Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta

Zurita

2022

BIOTECNIA

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El contenido de etanol en mosto fermentado es el parámetro más importante para la producción de whisky en términos de volumen de destilado por unidad de malta. La biosíntesis de etanol durante la fermentación de mosto depende de muchos factores; no obstante, la cantidad inicial de carbohidratos fermentables afecta significativamente el contenido final de etanol en mosto fermentado. El objetivo de este estudio fue evaluar el efecto de diferentes condiciones de maceración y fermentación sobre el contenido de etanol en mosto fermentado; asimismo, determinar las condiciones que contribuyen en el incremento de este compuesto. Se observó que la maceración isotérmica a 65 °C por 3 h, con una relación malta:agua 1:3, resulta en mostos con mayor contenido de carbohidratos fermentables. Además, se determinó que el mejor rendimiento de etanol se obtiene con fermentadores cerrados a 20 °C en mostos de 12.5 °P. Lo anterior resulta en una eficiencia de 0.34 g de etanol/g de sólidos solubles; además de la reducción significativa de metanol y glicerol.

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Section: Resultados Y Discusión Faseunclassified

Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta

Zurita

2022

BIOTECNIA

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“…Hence, we chose 5 min as the optimal time for thermo treatment. However, the time duration is shorter than those used in previous studies. ,, On the other hand, the optimal temperature was determined according to LT 50 . Based on the influence of different temperature on LD activity, we chose 56.5 °C as the optimal temperature for thermo treatment.…”

Section: Discussionmentioning

confidence: 99%

Genetic Diversity and QTL Mapping of Thermostability of Limit Dextrinase in Barley

Wang

Zhang

Cai

et al. 2015

J. Agric. Food Chem.

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Limit dextrinase (LD) is an essential amylolytic enzyme for the complete degradation of starch, and it is closely associated with malt quality. A survey of 51 cultivated barley and 40 Tibetan wild barley genotypes showed a wide genetic diversity of LD activity and LD thermostability. Compared with cultivated barley, Tibetan wild barley showed lower LD activity and higher LD thermostability. A doubled haploid population composed of 496 DArT and 28 microsatellite markers was used for mapping Quantitative Trait Loci (QTLs). Parental line Yerong showed low LD activity and high LD thermostability, but Franklin exhibited high LD activity and low LD thermostability. Three QTLs associated with thermostable LD were identified. The major QTL is close to the LD gene on chromosome 7H. The two minor QTLs colocalized with previously reported QTLs determining malt-extract and diastatic power on chromosomes 1H and 2H, respectively. These QTLs may be useful for a better understanding of the genetic control of LD activity and LD thermostability in barley.

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“…This reflects the enzymatic action of α-and β-amylases on amylose and amylopectin. The temperature optima of these two enzymes, according to literature, are at 65-75 °C and 60-65 °C, respectively (Back et al, 2008;Henson et al, 2014). The inactivation temperatures of α-and β-amylases are at 80 and 70 °C, respectively, and explained the decrease in maltose concentration over 71 °C.…”

Section: Sugar Compositionmentioning

confidence: 95%

“…For α-amylase, the activity decreased from a temperature of 78 °C and was deactivated after approx. 30 min (Henson et al, 2014). But even this reduced activity of the α-amylase lead to a final degree of attenuation of 71%.…”

Section: Final Degree Of Attenuationmentioning

confidence: 99%

Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

Laus

Endres

Hutzler

et al. 2022

Food Bioprocess Technol

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The basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls and proteins are broken down by enzymatic hydrolysis. Since the beginning of the modern brewing process there have been empirical studies into the optimum effective temperatures of the corresponding enzymes, and mashing has been carried out accordingly. The resulting resting temperatures of proteolysis, cytolysis and amylolysis with the maltose and saccharification rest, are now rarely changed, only being adapted to the properties of the raw materials used to a limited extent. New varieties of barley and other raw materials used in breweries, as well as modern processes in malting plants, ensure better enzyme potential and optimized malt gelatinization temperatures. The aim of this paper is to determine enzyme activity in barley malt during mashing. For this purpose, isothermal mashing was used, i.e., a mashing process with a constant resting temperature over the entire mashing period. The obtained worts were analyzed for the attributes of extract, final attenuation, β-glucan, total nitrogen, free amino nitrogen, viscosity, and pH as well as sugar composition and individual amino acids. The change in these attributes indicates the enzyme activity of the malt.

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A Comparison of Barley Malt Amylolytic Enzyme Thermostabilities and Wort Sugars Produced During Mashing

Cited by 7 publications

References 0 publications

Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta

Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta

Genetic Diversity and QTL Mapping of Thermostability of Limit Dextrinase in Barley

Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

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