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首页> 外文期刊>Journal of the Institute of Brewing >Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes
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Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

机译：利用响应面方法研究荞麦芽上商业酶在酿造中的有效性

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The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buckwheat mash increased colour, extract levels, wort filtration, fer-mentability and total fermentable extract (TFE), along with decreasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% Biocellulase and 70% Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the proposed optimal regime, although no synergistic effect was found when the three enzymes were used together, the optimum conditions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability were achieved using a joint model. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of gluten-free beer from 100% malted buckwheat with careful optimisation of enzyme types and dosage levels.
机译：研究了它们对荞麦麦芽汁的总体影响，研究了两个因素的影响，即三对商品化酶的总浓度和分数具有统计学意义（具有Hitempase 2XL的生物纤维素W，具有Amylo 300的Biocellulase W和具有Hitempase 2XL的Amylo 300）。质量使用响应面方法（RSM）。这项研究表明，在荞麦泥中添加水平更高的Hitempase 2XL可以增加颜色，提取物含量，麦芽汁过滤，可发酵性和总可发酵提取物（TFE），并降低粘度值。当将30％Biocellulase和70％Hitempase的酶组合添加到the中时，结果也确定了高水平的发酵性。在荞麦泥中增加水平的Amylo 300导致可发酵性和总可发酵提取物（TFE）的增加，以及总可溶性氮（TSN），游离氨基氮（FAN）和Kolbach指数（KI）的增加。关于所提出的最佳方案，尽管当将三种酶一起使用时未发现协同作用，但使用联合模型获得了生产最低粘度，最高提取物和最佳发酵性的荞麦麦芽汁的最佳条件。总的来说，这项研究的结果证明了从100％麦芽荞麦中生产适合于酿造无麸质啤酒的麦芽汁的可行性，并仔细优化了酶的种类和剂量水平。

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