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Gielens D, De Schepper C, Langenaeken N, Galant A, Courtin C. A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics. Heliyon 2024; 10:e29662. [PMID: 38694124 PMCID: PMC11058286 DOI: 10.1016/j.heliyon.2024.e29662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/04/2024] Open
Abstract
The gelatinisation temperature and bimodal granule size distribution of barley starch are important characteristics regarding resource efficiency and product quality in the brewing industry. In this work, the diversity in starch amylose content and granule proportions in a set of modern barley varieties (N = 23) was investigated and correlated with their starch gelatinisation behaviour. Milled barley samples had peak starch gelatinisation temperatures ranging from 60.1 to 66.5 °C. Upon separating the barley starch from the non-starch compounds, sample-dependent decreases in starch gelatinisation temperatures were observed, indicating the importance of differences in barley composition. The peak gelatinisation temperatures of milled barley and isolated barley starches were strongly correlated (r = 0.96), indicating that the behaviour of the starch population is strongly reflected in the measurements performed on milled barley. Therefore, we investigated whether amylose content or starch granule size distribution could predict the gelatinisation behaviour of the starches. Broad ranges in the small starch granule volumes (13.9-32.0 v/v%) and amylose contents (18.2-30.7 w/w%) of the barley starches were observed. For the barley samples collected in the north of the USA (N = 8), the small starch granule volumes correlated positively with the peak gelatinisation temperatures of barley starches (r = 0.90, p < 0.01). The considerable variation in starch properties described in this work highlights that, besides starch content, starch gelatinisation temperature or granule size distribution might provide brewers with useful information to optimise resource efficiency.
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Affiliation(s)
- D.R.S. Gielens
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - C.F. De Schepper
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - N.A. Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - A. Galant
- Anheuser-Busch InBev SA/NV, Brouwerijplein 1, B-3000, Leuven, Belgium
| | - C.M. Courtin
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
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2
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Ledley AJ, Ziegler GR, Elias RJ, Cockburn DW. Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing. Carbohydr Polym 2023; 314:120935. [PMID: 37173011 DOI: 10.1016/j.carbpol.2023.120935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/21/2023] [Accepted: 04/17/2023] [Indexed: 05/15/2023]
Abstract
The high gelatinization temperature (GT) of millet starch prevents the usage of infusion or step mashes as an effective means to generate fermentable sugars (FS) in brewing because the malt amylases lack thermostability at GT. Here, we investigate processing modifications to determine if millet starch can be efficiently degraded below GT. We determined that producing finer grists through milling did not introduce enough granule damage to markedly change gelatinization characteristics, though there was improved liberation of the endogenous enzymes. Alternatively, exogenous enzyme preparations were added to investigate their ability to degrade intact granules. At the recommended dosages (0.625 μL/g malt), significant FS concentrations were observed, although at lower concentrations and with a much-altered profile than possible with a typical wort. When exogenous enzymes were introduced at high (10×) addition rates, significant losses of granule birefringence and granule hollowing were observed well below GT, suggesting these exogenous enzymes can be utilized to digest millet malt starch below GT. The exogenous maltogenic α-amylase appears to drive the loss of birefringence, but more research is needed to understand the observed predominate glucose production.
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Affiliation(s)
- Andrew J Ledley
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Ryan J Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Darrell W Cockburn
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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3
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Ledley AJ, Elias RJ, Cockburn DW. Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing. Food Chem 2023; 405:134758. [PMID: 36334456 DOI: 10.1016/j.foodchem.2022.134758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 12/14/2022]
Abstract
The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt ∼ 90 % of the FS (∼110 g/L) could be produced within 40 min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by ∼ 30 g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by ∼ 20 g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.
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Affiliation(s)
- Andrew J Ledley
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Ryan J Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Darrell W Cockburn
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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4
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Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing system controlled by mean residence time. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
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5
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Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02885-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls and proteins are broken down by enzymatic hydrolysis. Since the beginning of the modern brewing process there have been empirical studies into the optimum effective temperatures of the corresponding enzymes, and mashing has been carried out accordingly. The resulting resting temperatures of proteolysis, cytolysis and amylolysis with the maltose and saccharification rest, are now rarely changed, only being adapted to the properties of the raw materials used to a limited extent. New varieties of barley and other raw materials used in breweries, as well as modern processes in malting plants, ensure better enzyme potential and optimized malt gelatinization temperatures. The aim of this paper is to determine enzyme activity in barley malt during mashing. For this purpose, isothermal mashing was used, i.e., a mashing process with a constant resting temperature over the entire mashing period. The obtained worts were analyzed for the attributes of extract, final attenuation, β-glucan, total nitrogen, free amino nitrogen, viscosity, and pH as well as sugar composition and individual amino acids. The change in these attributes indicates the enzyme activity of the malt.
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6
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A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process. Food Res Int 2022; 157:111201. [DOI: 10.1016/j.foodres.2022.111201] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/21/2022] [Accepted: 03/28/2022] [Indexed: 11/20/2022]
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Stewart S, Sanders R, Ivanova N, Wilkinson KL, Stewart DC, Dong J, Hu S, Evans DE, Able JA. The Influence of Malt Variety and Origin on Wort Flavor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2041156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Ross Sanders
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Natalja Ivanova
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | - Kerry L. Wilkinson
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
| | | | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, P. R. China
| | | | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Adelaide, South Australia, Australia
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8
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Demeester A, Laureys D, Baillière J, Huys J, Vermeir P, De Leyn I, Vanderputten D, De Clippeleer J. Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1989571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Arne Demeester
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - David Laureys
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Jeroen Baillière
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Joren Huys
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Pieter Vermeir
- LCA – Laboratory for Chemical Analysis, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Ingrid De Leyn
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Dana Vanderputten
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Jessika De Clippeleer
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
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9
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Evans DE, Stewart S, Stewart D, Han Z, Han Y, Able JA. Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1979891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- David Evan Evans
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
- The Tassie Beer Dr, Lindisfarne, Tasmania, Australia
- School of Natural Sciences, University of Tasmania, Hobart, Tasmania, Australia
| | - Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - Doug Stewart
- Coopers Brewery Ltd, Regency Park, South Australia, Australia
| | - Zhongping Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Yonghong Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
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10
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Ban X, Guo Y, Kaustubh B, Li C, Gu Z, Hu K, Li Z. The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1961267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ya Guo
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, USA
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kai Hu
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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11
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Looseley ME, Ramsay L, Bull H, Swanston JS, Shaw PD, Macaulay M, Booth A, Russell JR, Waugh R, Thomas WTB. Association mapping of malting quality traits in UK spring and winter barley cultivar collections. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:2567-2582. [PMID: 32506274 PMCID: PMC7419451 DOI: 10.1007/s00122-020-03618-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 05/18/2020] [Indexed: 05/10/2023]
Abstract
Historical malting quality data was collated from UK national and recommended list trial data and used in a GWAS. 25 QTL were identified, with the majority from spring barley cultivar sets. In Europe, the most economically significant use of barley is the production of malt for use in the brewing and distilling industries. As such, selection for traits related to malting quality is of great commercial interest. In order to study the genetic basis of variation for malting quality traits in UK cultivars, a historical set of trial data was collated from national and recommended list trials from the period 1988 to 2016. This data was used to estimate variety means for 20 quality related traits in 451 spring barley cultivars, and 407 winter cultivars. Genotypes for these cultivars were generated using iSelect 9k and 50k genotyping platforms, and a genome wide association scan performed to identify malting quality quantitative trait loci (QTL). 24 QTL were identified in spring barley cultivars, and 2 from the winter set. A number of these correspond to known malting quality related genes but the remainder represents novel genetic variation that is accessible to breeders for the genetic improvement of new cultivars.
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Affiliation(s)
- Mark E Looseley
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
- Xelect Ltd, Horizon House, Abbey Walk, St Andrews, Fife, KY16 9LB, Scotland, UK
| | - Luke Ramsay
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK.
| | - Hazel Bull
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
- Syngenta UK Ltd., Market Stainton, Market Rasen, Lincolnshire, LN8 5LJ, UK
| | - J Stuart Swanston
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
| | - Paul D Shaw
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
| | - Malcolm Macaulay
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
| | - Allan Booth
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
| | - Joanne R Russell
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
| | - Robbie Waugh
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK
- Plant Sciences Division, College of Life Sciences, University of Dundee, Dundee, DD1 5EH, Scotland, UK
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12
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Huerta-Zurita R, Zamora-Diaz M. On the Use of Bovine Serum Albumin for the Spectrophotometric Determination of Protein in Unhopped Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- National Institute for Forestry, Agriculture, and Livestock Research (INIFAP), Guanajuato, Mexico
| | - Mauro Zamora-Diaz
- National Institute for Forestry, Agriculture, and Livestock Research (INIFAP), Guanajuato, Mexico
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13
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Huerta-Zurita R, Barr J, Horsley RD, Schwarz PB. Predicting Malt Fermentability in Malting Barley Breeding Lines. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1670037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - John Barr
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
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Huerta-Zurita R, Horsley RD, Schwarz PB. Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1553459] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
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15
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Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040103] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37–100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.
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16
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Henson CA, Duke SH, Bockelman HE. Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1492818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Cynthia A. Henson
- United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI, U.S.A.
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.
| | - Harold E. Bockelman
- United States Department of Agriculture-Agricultural Research Service Small Grains and Potato Germplasm Research Unit, Aberdeen, ID, U.S.A
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17
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Dahiya R, Yadav R, Yadav B, Yadav R. Quality characteristics of pearl millet malt as affected by steeping temperature and germination period. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0930] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- R. Dahiya
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
| | - R.B. Yadav
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
| | - B.S. Yadav
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
| | - R. Yadav
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
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18
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Evans DE, Fox GP. Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4707-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Biological Sciences, University of Tasmania, Sandy Bay, Tasmania 7015, Australia
- The Tassie Beer Dr Consulting, 15 Rianna Rd., Lindisfarne, Tasmania 7015, Australia
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Glen P. Fox
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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19
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Duke SH, Henson CA, Bockelman HE. Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402582] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
- United States Department of Agriculture–Agricultural Research Service Cereal Crops Research Unit, Madison, WI, U.S.A
| | - Harold E. Bockelman
- United States Department of Agriculture–Agricultural Research Service Small Grains and Potato Germplasm Research Unit, Aberdeen, ID, U.S.A
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Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bøjstrup M, Marri L, Lok F, Hindsgaul O. A Chromogenic Assay Suitable for High-Throughput Determination of Limit Dextrinase Activity in Barley Malt Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10873-10878. [PMID: 26615836 DOI: 10.1021/acs.jafc.5b04596] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Twenty-four malt samples were assayed for limit dextrinase activity using a chromogenic assay developed recently in our group. The assay utilizes a small soluble chromogenic substrate which is hydrolyzed selectively by limit dextrinase in a coupled assay to release the chromophore 2-chloro-4-nitrophenol. The release of the chromophore, corresponding to the activity of limit dextrinase, can be followed by measuring the UV absorption at 405 nm. The 24 malt samples represented a wide variation of limit dextrinase activities, and these activities could be clearly differentiated by the assay. The results obtained were comparable with the results obtained from a commercially available assay, Limit-Dextrizyme from Megazyme International Ireland. Furthermore, the improved assay uses a soluble substrate. That makes it well suited for high-throughput screening as it can be handled in a 96-well plate format.
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Affiliation(s)
- Marie Bøjstrup
- Carlsberg Laboratory , Gamle Carlsberg Vej 10, 1799 Copenhagen V, Denmark
| | - Lucia Marri
- Carlsberg Laboratory , Gamle Carlsberg Vej 10, 1799 Copenhagen V, Denmark
| | - Finn Lok
- Carlsberg Laboratory , Gamle Carlsberg Vej 10, 1799 Copenhagen V, Denmark
| | - Ole Hindsgaul
- Carlsberg Laboratory , Gamle Carlsberg Vej 10, 1799 Copenhagen V, Denmark
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Abstract
This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.
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Edney MJ, Eglinton JK, Collins HM, Barr AR, Legge WG, Rossnagel BG. Importance of Endosperm Modification for Malt Wort Fermentability1. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00280.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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