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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预测潜在的麦芽提取物和啤酒过滤性

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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：采用Colouremetric测定来测量内源对大麦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-淀粉酶和极限右旋蛋白酶。先前分析的大麦麦芽样品的特征在于27个常规麦芽质量描述符。研究了酶活性和酿造参数的相关性，例如提取物产率，发酵性，粘度和过滤性。优化所有六种水解酶的单一提取方案，并使用全自动测定格式用于多酶分析。进行了麦芽参数之间的回归分析，以产生连接酶活性的关系基质和常规麦芽质量描述符。这种回归分析用于通知一种多线性回归方法，使用小规模麦芽汁快速过滤试验（SWIFT）和两种不同的捣碎协议 - 国会和修改后的多线性回归方法为提取率，表观衰减限制，粘度和过滤性创建预测模型。输液醪在65摄氏度（MIM 65摄氏度）。观察到麦芽酶活性与分析的酿造参数显示出显着的相关性。发现淀粉水解酶和细胞壁水解酶活性与修饰参数（即Kolbach指数）一起与提取物产量和表观衰减限制高度相关。有趣的是，观察到麦芽的木聚糖酶活性是麦芽液粘度和过滤性的重要预测因子。设想，酶活性的自动测量可以在植物育种后代选择和常规评估麦芽批次的常规评估。这种分析方法也将有助于酿造过程一致性，产品质量和减少的处理时间。 （c）2019年酿造和蒸馏学院

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