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首页> 外文期刊>Journal of the Institute of Brewing >Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer
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Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

机译：β-葡聚糖和环境因素对麦芽汁和啤酒粘度的影响

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This paper reports on the influence of molecular weight and concentration of barley β-glucans on the rheological properties of wort and beer. Environmental conditions such as pH, maltose level in wort, ethanol content of beer, shearing and shearing temperature were also examined for their effects on wort and beer viscosities. In the range of 50-1000 mg/L, β-glucans increased solution viscosity linearly with both molecular weights (MW) of 31, 137, 250, 327, and 443 kDa and concentration. The influence of MW on the intrinsic viscosity of β-glucans followed the Mark-Houwink relationship. Shearing wort and beer at approximately 13,000 s~(-1) for 35 s was found to increase the wort viscosity but reduce beer viscosity. Shearing wort at 20℃ influenced β-glucan viscosity more than shearing at 48℃ and 76℃ whereas the shearing temperature (0, 5 and 10℃) did not effect the viscosity of beer. At lower pHs, shearing was found to reduce the viscosity caused by β-glucans in wort but had no effect in beer. Higher concentrations of maltose in wort and ethanol in beer also increased the viscosity of β-glucan polymers. It was found that β-glucans had higher intrinsic viscosities in beer than in wort (5℃), and lower critical overlap concentrations (C~*) in beer than in wort.
机译：本文报道了大麦β-葡聚糖的分子量和浓度对麦芽汁和啤酒流变性的影响。还检查了诸如pH，麦芽汁中麦芽糖水平，啤酒的乙醇含量，剪切和剪切温度等环境条件对麦芽汁和啤酒粘度的影响。在50-1000 mg / L的范围内，β-葡聚糖以31、137、250、327和443 kDa的分子量（MW）和浓度线性增加溶液粘度。 MW对β-葡聚糖特性粘度的影响遵循Mark-Houwink关系。发现麦芽汁和啤酒在大约13,000 s〜（-1）下剪切35 s会增加麦芽汁粘度，但会降低啤酒粘度。麦芽汁在20℃时对β-葡聚糖的黏度影响大于在48℃和76℃时的剪切，而剪切温度（0、5和10℃）对啤酒的粘度没有影响。在较低的pH值下，发现剪切可以降低麦芽汁中β-葡聚糖引起的粘度，但对啤酒没有作用。麦芽汁中较高的麦芽糖浓度和啤酒中的乙醇浓度也会增加β-葡聚糖聚合物的粘度。研究发现，啤酒中的β-葡聚糖比麦芽汁（5℃）具有更高的固有粘度，并且比麦芽汁中的β-葡聚糖具有更低的临界重叠浓度（C〜*）。

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