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APPLICATION OF A COMMERCIAL ENZYME PREPARATION IN THE BARLEY MALTING PROCESS

1998; Wiley; Volume: 104; Issue: 5 Linguagem: Inglês

10.1002/j.2050-0416.1998.tb00997.x

2050-0416

Olgica Grujić,

Proteins in Food Systems

Journal of the Institute of BrewingVolume 104, Issue 5 p. 249-253 Free Access APPLICATION OF A COMMERCIAL ENZYME PREPARATION IN THE BARLEY MALTING PROCESS Olgica Grujić, Olgica Grujić Faculty of Technology, Novi Sad, YugoslaviaSearch for more papers by this author Olgica Grujić, Olgica Grujić Faculty of Technology, Novi Sad, YugoslaviaSearch for more papers by this author First published: 21 January 2013 https://doi.org/10.1002/j.2050-0416.1998.tb00997.xCitations: 7AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract This paper presents data on barley micromalting with addition of the CELLUCLAST enzyme complex. This is a commercial, multicarbohydrase with distinct β-glucanase and proteinase activities. The enzyme was added to steeping and germination phases, in different quantities (0.05%; 0.75% and 0.1% of initial barley). The enzyme was added to different malting phases: to the 2nd and 3rd steep water, at the beginning of germination on the 1st day by spraying, on the 2nd day of germination and in combination of addition to 3rd steeping water and in germination start (50% of total quantity of each). CELLUCLAST enzyme had a significant effect on reduction of wort viscosity, extract difference, wort filterability and protein breakdown, depending on the quantity of added enzyme and the malting phase to which it was added. There was no negative effect on other malt quality parameters. The best values of cytolytic breakdown parameters (viscosity, extract difference, filtration rate) were obtained with addition of 0.075% of CELLUCLAST, on the first day of germination. References 1 Analytica EBC, 3. Ausgabe, Schweizer Brauerei-Rundschau, Zürich, 1983. 2 Bubalo, N., Samardžić, D. and Grujić, O. "New Malting Processes enabling shorter Germination and better Endosperm Modification", in: "Malting Barley and Malt", Monograph V "MRAZ", Faculty of Agriculture Novi Sad, Yugoslavia 1992, pp. 249– 256 (in Serbian). 3 Gaćeŝa, S., Grujić, O. and Klaŝnja, M. "Significance and Evaluation of Barley Quality for Malt and Beer", in: "Malting Barley and Malt", Monograph V "MRAZ", Faculty of Agriculture Novi Sad, Yugoslavia 1992, pp. 217– 242 (in Serbian). 4 Grujić, O., Gaćeŝa, S., Klaŝnja, M. and Glavardanov, R. Pivarsivo, 1986, 19, 98– 104. 5 Grujić-Ivkov, O. "Contribution to Investigations concerning Modifications of Nitrogen Substances during Barley Malting", Ph.D. Thesis (in Serbian), Faculty of Technology, Novi Sad, 1980. 6 Home, S., Maunula, H. and Linko, M. Celluloses - a novel Solution to some Malting and Brewing Problems, Proc. EBC, Cong, 1983, pp, 385– 392. 7 Ivkov, O. "Effects of New Germination Procedures on some Technological and Analytical Parameters during Malt and Beer Production", M.Sc. Thesis (in Serbian). Faculty of Technology, Novi Sad, 1975. 8 Krajovan, V., Gaćeŝa, S. i Ivkov-Grujić, O. "Handbook for Malt and Beer Analyses", Faculty of Technology, Novi Sad, 1972 (in Serbian). 9 Kuhn, D. Brauwissenschaft 1971, 24, 238– 241. 10 MEBAK-Brautechnische Analysenmethoden, Band I, Selbstverlag der MEBAK, Freising-Weihenstephan, 1979. 11 Novo Nordisk Enzyme Process Division: Product Sheet Bl53h-GB 3000, Dec, 1990. 12 Rosendal, I. and Schmidt, F., Monatsschrift für Brauwissenschaft 1987, 40, 334– 338. 13 Schuster, K., Weinfurtner, F. and Narziss, L. "Die Technologie der Malzbereitung", 6.Auflage, Ferdinand Enke Verlag, Stuttgart, 1976. Citing Literature Volume104, Issue5September‐October 1998Pages 249-253 ReferencesRelatedInformation