Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

Schepper, C.F. De; Michiels, P.; Buvé, Carolien; Loey, Ann Van; Courtin, Christophe M.

doi:10.1016/j.carbpol.2020.117494

Cited by 39 publications

(20 citation statements)

References 29 publications

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“…Once its activity reaches a peak, it declines and then drops at an increase in temperature [ 104 , 105 , 106 ]. The activities of these enzymes (α- and β-amylase) are relatively dependent on the temperature and time of mashing and wort boiling [ 103 ], as shown in this study. The inactivation is thus attributed to the starch hydrolyses by the two enzymes.…”

Section: Resultsmentioning

confidence: 91%

“…The mashing and wort boiling temperature could have affected the β-amylase content due to the mashing temperature of 60 °C in this study [ 100 ]. In their study, De Schepper et al [ 103 ] noted that α-amylase and β-amylase are temperature-dependent. α-amylase is inactivated at 63–71 °C and β-amylase at 54–66 °C [ 103 ].…”

Section: Resultsmentioning

confidence: 99%

“…In their study, De Schepper et al [ 103 ] noted that α-amylase and β-amylase are temperature-dependent. α-amylase is inactivated at 63–71 °C and β-amylase at 54–66 °C [ 103 ]. These two enzymes are very important as α-amylase breaks complex, insoluble starch molecules into smaller, soluble molecules that are more stable thermally.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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“…The contradictory result of gene expression and apparent enzyme activity indicated the inactivation of enzymes at high temperature. 48 The TCA cycle has been demonstrated to be the primary source of ROS. 49 Therefore, E. coli activated the expression of safA to suppress ROS accumulation and relieve oxidative stress in order to survive heat shock.…”

Section: The Molecular Mechanism Of Bacterial Inactivation By Solar P...mentioning

confidence: 99%

Mechanisms of Escherichia coli inactivation during solar-driven photothermal disinfection

Hong

Shi

Wang

et al. 2022

Environ. Sci.: Nano

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“…However, this approach can only be used within certain limits. This is because enzymes like limit dextrinase [27] and β-amylase [28][29][30][31], which are crucial for saccharification, are thermally unstable.…”

Section: Introductionmentioning

confidence: 99%

Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch

Rittenauer

Gladis

Gastl

et al. 2021

Foods

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Efficient enzymatic hydrolysis of cereal starches requires a proper hydrothermal pre-treatment. For malted barley, however, the exact initial temperature is presently unknown. Therefore, samples were micro-mashed according to accurately determined gelatinization and pasting temperatures. The impact on starch morphology, mash viscometry and sugar yields was recorded in the presence and absence of an amylase inhibitor to differentiate between morphological and enzymatic effects. Mashing at gelatinization onset temperatures (54.5–57.1 °C) led to negligible morphological and viscometric changes, whereas mashing at pasting onset temperatures (57.5–59.8 °C) induced significant starch granule swelling and degradation resulting in increased sugar yields (61.7% of upper reference limit). Complete hydrolysis of A-type and partial hydrolysis of B-type granules was achieved within only 10 min of mashing at higher temperatures (61.4–64.5 °C), resulting in a sugar yield of 97.5% as compared to the reference laboratory method mashing procedure (65 °C for 60 min). The results indicate that the beginning of starch pasting was correctly identified and point out the potential of an adapted process temperature control.

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Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

Cited by 39 publications

References 29 publications

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Mechanisms of Escherichia coli inactivation during solar-driven photothermal disinfection

Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch

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