The Enzymology of Cell Wall Breakdown During Malting and Mashing: An Overview

Bamforth,

doi:10.1094/tq-47-1-0309-01

Cited by 7 publications

(6 citation statements)

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“…However, high viscosity conferred by β-glucan has negative effects on feed intake, feed conversation rate, and weight gain, and may result in sticky feces when used to feed chickens ( Hesselman et al, 1981 ). In malt and beer production high viscosity causes problems with haze formation and wort filtration ( Bamforth, 2010 ), and reduces yield in starch production. In contrast, high contents of soluble β-glucan are favored for food products as they may reduce serum cholesterol levels and regulate blood glucose level ( McIntosh et al, 1991 ; Cavallero et al, 2002 ; Wood, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

et al. 2017

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Cereal grain fiber is an important health-promoting component in the human diet. One option to improve dietary fiber content and composition in wheat is to introduce genes from its wild relatives Aegilops biuncialis and Aegilops geniculata. This study showed that the addition of chromosomes 2Ug, 4Ug, 5Ug, 7Ug, 2Mg, 5Mg, and 7Mg of Ae. geniculata and 3Ub, 2Mb, 3Mb, and 7Mb of Ae. biuncialis into bread wheat increased the seed protein content. Chromosomes 1Ug and 1Mg increased the proportion of polymeric glutenin proteins, while the addition of chromosomes 1Ub and 6Ub led to its decrease. Both Aegilops species had higher proportions of β-glucan compared to arabinoxylan (AX) than wheat lines, and elevated β-glucan content was also observed in wheat chromosome addition lines 5U, 7U, and 7M. The AX content in wheat was increased by the addition of chromosomes 5Ug, 7Ug, and 1Ub while water-soluble AX was increased by the addition of chromosomes 5U, 5M, and 7M, and to a lesser extent by chromosomes 3, 4, 6Ug, and 2Mb. Chromosomes 5Ug and 7Mb also affected the structure of wheat AX, as shown by the pattern of oligosaccharides released by digestion with endoxylanase. These results will help to map genomic regions responsible for edible fiber content in Aegilops and will contribute to the efficient transfer of wild alleles in introgression breeding programs to obtain wheat varieties with improved health benefits.Key Message: Addition of Aegilops U- and M-genome chromosomes 5 and 7 improves seed protein and fiber content and composition in wheat.

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Section: Introductionmentioning

confidence: 99%

Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

et al. 2017

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“…However, 22% of the soluble protein in malt is already in the ungerminated barley, 46% is released in malting and the rest solubilized in mashing . Moreover, even in the most extensively modified malt there is some residual polysaccharide ( β ‐glucan and arabinoxylan) derived from the walls, resulting in a series of problems during brewing . Therefore, the complete degradation of residual non‐starchy polysaccharides and proteins will leave the starch granules exposed and accelerate the release of starch, resulting in rapid degradation of the starch by the amylolytic enzymes.…”

Section: Introductionmentioning

confidence: 99%

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Hu¹,

Dong²,

Fan³

et al. 2014

J. Inst. Brew.

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The objective of this research was to investigate the impact of proteolysis and cytolysis on starch degradation over the course of the mashing process. A proteolytic enzyme (Neutrase 0.8L, Novozymes) and a number of cytolytic enzymes (barley β-glucanase from Megazyme, Shearzyme 500L and Ultraflo Max from Novozymes) were used to test their efficiency on starch degradation during mashing. The proteolytic and cytolytic enzymes had positive effects on the levels of starch-degrading enzymes and starch solubilization during mashing, resulting in higher levels of wort sugar compared with the control, indicating that proteins and residual non-starchy polysaccharides limited the digestibility of starch during mashing. Moreover, the proteolytic enzyme showed a significantly greater improvement than the cytolytic enzymes, yielding a 57% increase in β-amylase, a 173% increase in limit dextrinase, rapid starch solubilization during mashing and a higher percentage of fermentable sugars in resultant wort. The increases in limit dextrinase and β-amylase promoted by the protease suggest that sufficient proteinaceous inhibitor existed in the wort during mashing to inhibit their activities, leading to the unavailability of β-amylase and especially limiting dextrinase. Furthermore, Ultraflo Max, which contained a β-glucanase-xylanase mixture, showed a greater improvement than either the individual β-glucanase or the xylanase on starch hydrolysis. These findings suggest that β-glucanase is the major enzyme responsible for the degradation of cell walls, and that the complete hydrolysis of the residual cell walls depends on the synergistic effect of β-glucanase and xylanase. The results suggest that brewers should adjust the degradation of the cell walls and correct the degree of protein modification in order to obtain the desired wort composition.

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“…The efficient degradation of the cell walls of the starchy endosperm of barley is critical if the brewer is not to encounter problems with reduced extract yields, solid-liquid separation challenges and increased risks from turbidity (9)(10)(11). However it can equally be highlighted that an incomplete digestion of the principle cell wall constituents of mixed-linkage β-glucan and (especially) arabinoxylan (pentosan) does lead to beer frequently being a good source of soluble fibre (12,13), whilst the almost comprehensive digestion of β-glucan to oligosaccharides generates end products that we showed to be prebiotics (14).…”

Section: The Cell Walls Of Barleymentioning

confidence: 99%

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

Bamforth

2020

J. Inst. Brew.

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The paper reviews a career of more than forty years researching topics in malting and brewing science. Some themes attracted particularly close attention, namely the endosperm cell walls of barley, dimethyl sulphide, flavour stability, foam and the impact of beer on health. However, the scope has been far broader than that. The underlying imperative was to pursue research that was close to application and always focussed on a specific need in the processes involved in the production of beer. © 2020 The Institute of Brewing & Distilling

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The Enzymology of Cell Wall Breakdown During Malting and Mashing: An Overview

Cited by 7 publications

References 0 publications

Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

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