A Simulation Model for Malt Enzyme Activities in Kilning

Hämäläinen, Jouni; Reinikainen, Pekka

doi:10.1002/j.2050-0416.2007.tb00273.x

Cited by 11 publications

(9 citation statements)

References 7 publications

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“…Figure displays the development of α‐ and β‐amylase activities through the same micromalting process. β‐amylase, which is present in bound form in unmalted barley, suffered a considerable loss during kilning from 15.3 ± 0.3 to 9.7 ± 0.5 BU after kilning, whereas α‐Amylase, in accordance with the literature , was more thermostable with little loss in enzyme activity across kilning. These results support the hypothesis , that there is a good potential to generate highly fermentable worts using green malt.…”

Section: Resultssupporting

confidence: 87%

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

et al. 2020

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Brewing using enzyme rich ‘green’ (germinated, but not kilned) malt has the potential to unlock considerable energy savings in the malting and brewing chain. This paper examines the major quality issues associated with green malt, by monitoring lipoxygenase (LOX) activity and S‐methyl methionine (SMM) levels through a micromalting cycle both with and without rootlets after 48 h of germination. The data suggest that rootlets are a major concern when brewing with green malt and that their influence on wort and beer quality needs to be further investigated. Lipoxygenase activity and nonenal potential were measured following treatment under varying conditions of pH, temperature and pre‐treatment. Results indicated that lipoxygenase activity can be controlled to a substantial degree by manipulating these limiting factors, while preserving diastatic enzyme activity. Green malt worts were then prepared from (i) whole green malt immediately post‐germination; (ii) heat treated green malt (65°C x 1 h); (iii) re‐steeped green malt and (iv) endosperm‐rich extracts of green malt after the husk and rootlets had been removed; using laboratory mashing with a ‘LOX‐hostile’ mash schedule. Data were compared with mashing of kilned pale malt made from the same green malt, as a reference point. Based on the present data, re‐steeping of green malt in combination with a LOX hostile mashing environment (63°C, pH 5.2) could help to control LOX activity and the trans‐2‐nonenal potential of green malt. The resultant brewing process would need to be optimised to deal with the elevated SMM levels in green malt worts. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 87%

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

et al. 2020

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“…This can be ascribed to matrix collapse and tissue shrinkage that can occurred in the presence of low molecular carbohydrates (Gerschenson, Bartholomai, & Chirife, 1981;Guillon et al, 1998) or to the activity of cell wall hydrolytic enzymes (Van Koningsveld et al, 2002) that catalysed the degradation of polysaccharides (Hamalainen & Reinikainen, 2007) when low drying temperatures were used. On the other hand, when higher drying temperatures were used, enzyme denaturation might have occurred and, consequently, a better functional profile can be observed (Fig.…”

Section: Experimental Design Developmentmentioning

confidence: 98%

Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

Calvache

Fissore

Latorre

et al. 2015

LWT - Food Science and Technology

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“…The goal of developing an optimised single extraction protocol to maximise the extraction of each of the six starch and NSP hydrolases while minimising activity loss was challenging owing to the different temperature and pH stabilities of the enzymes. Cell wall hydrolases are active during the germination phase of malting, and are deactivated by 10–30% during kilning similar to the starch hydrolases . Cell wall hydrolases are less thermostable than starch hydrolases and less active at the temperatures typical of mashing (> 60°C) .…”

Section: Resultsmentioning

confidence: 99%

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

Cornaggia¹,

Evans

Draga³

et al. 2019

J. Inst. Brew.

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Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: β‐glucanase, xylanase, cellulase, α‐amylase, beta‐amylase and limit dextrinase. The analysed barley malt samples were previously characterised by 27 conventional malt quality descriptors. Correlations between enzymatic activities and brewing parameters such as extract yield, fermentability, viscosity and filterability were investigated. A single extraction protocol for all six hydrolases was optimised and used for multi‐enzyme analysis using fully automatable assay formats. A regression analysis between malt parameters was undertaken to produce a relationship matrix linking enzyme activities and conventional malt quality descriptors. This regression analysis was used to inform a multi‐linear regression approach to create predictive models for extract yield, apparent attenuation limit, viscosity and filterability using the Small‐scale Wort rapId Filtration Test (SWIFT) and two different mashing protocols – Congress and a modified infusion mash at 65°C (MIM 65°C). It was observed that malt enzyme activities displayed significant correlations with the analysed brewing parameters. Both starch hydrolases and cell wall hydrolase activities together with modification parameters (i.e. Kolbach index) were found to be highly correlated with extract yield and apparent attenuation limit. Interestingly, it was observed that xylanase activity in malts was an important predictor for wort viscosity and filterability. It is envisaged that the automatable measurement of enzyme activity could find use in plant breeding progeny selection and for routine assessment of the functional brewing performance of malt batches. This analytical approach would also contribute to brewing process consistency, product quality and reduced processing times. © 2019 The Institute of Brewing & Distilling

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A Simulation Model for Malt Enzyme Activities in Kilning

Cited by 11 publications

References 7 publications

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

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