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首页> 外文期刊>Journal of the Institute of Brewing >Prediction of potential malt extract and beer filterability using conventional and novel malt assays
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Prediction of potential malt extract and beer filterability using conventional and novel malt assays

机译：使用常规和新型麦芽测定法预测潜在的麦芽提取物和啤酒的过滤性

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Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: beta-glucanase, xylanase, cellulase, alpha-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 degrees C (MIM 65 degrees 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. (C) 2019 The Institute of Brewing & Distilling
机译：用比色法测定大麦内源的六个关键水解酶的活性：β-葡聚糖酶，木聚糖酶，纤维素酶，α-淀粉酶，β-淀粉酶和极限糊精酶。先前通过27种常规麦芽质量指标对分析的大麦麦芽样品进行了表征。研究了酶活性与酿造参数之间的相关性，例如提取率，发酵性，粘度和过滤性。优化了所有六个水解酶的单一提取方案，并使用完全自动化的测定形式将其用于多酶分析。进行麦芽参数之间的回归分析，以产生联系酶活性和常规麦芽质量描述符的关系矩阵。使用小麦芽汁快速过滤试验（SWIFT）和两种不同的糖化方案-国会和改进的糖化工艺，使用这种回归分析为多线性回归方法提供信息，从而为提取率，表观衰减极限，粘度和可过滤性创建预测模型。 65摄氏度（MIM 65摄氏度）观察到麦芽酶活性显示出与分析的酿造参数显着相关。发现淀粉水解酶和细胞壁水解酶活性以及修饰参数（即，Kolbach指数）都与提取物产量和表观衰减极限高度相关。有趣的是，观察到麦芽中的木聚糖酶活性是麦芽汁粘度和过滤性的重要预测指标。设想酶活性的自动测量可用于植物育种后代的选择和麦芽批次的功能酿造性能的常规评估。这种分析方法还将有助于酿造过程的一致性，产品质量和减少加工时间。 （C）2019酿造与蒸馏研究所

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