Composition of Concentrated Grain Wort, Prepared From Various Types of Grain Raw Materials

Серба, Елена Михайловна; Оверченко, М.Б.; Игнатова, Н. И.; Belokopytova, E.N.

doi:10.21323/978-5-6041190-3-7-2018-2-166-170

Cited by 2 publications

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“…В результате их сбраживания образуется большое количество отхода производства -зерновой барды, которое более чем в 10 раз превышает объем целевого продукта -этанола. С целью снижения образования отходов необходимо повысить концентрацию перерабатываемого зернового сусла [1,5,6]. Проблема при этом заключается в том, что для приготовления качественного концентрированного сусла необходимо подобрать мультэнзимную композицию и разработать условия ее биокаталитического действия, обеспечивающие глубокий гидролиз всех полимеров зернового сырья до ассимилируемых дрожжами углеводов и аминокислот.…”

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“…В работах ряда исследователей показана возможность повышения концентрации сухих веществ зернового сусла с использованием комплекса ферментов, катализирующих гидролиз крахмала, некрахмальных полисахаридов и белка. Однако при достижении концентрации сухих веществ сусла боьше 25-28% существенно повышалась вязкость и снижались его качественные показатели, что негативно сказывалось на процессе спиртового брожения [1,[5][6][7][8][9]. По-видимому, авторы не учитывали содержащиеся в зерне фитиновую кислоту или ее соли, являющиеся основным источником фосфора, которые представляют собой хелатные металлоорганические соединения, связывающие не только ионы минеральных веществ, но и образующие устойчивые углеводные и протеин-фитатные комплексы, что может негативно сказываться на обеспеченности дрожжей минеральным питанием [10][11][12][13].…”

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Selecting multi-enzyme composition and preparation conditions for strong wort

Серба

Оверченко

Игнатова

et al. 2021

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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Development of sustainable biotechnologies for deep processing of grain raw materials requires effective mechanisms of obtaining strong wort for alcohol production. To provide qualitative characteristics of biochemical composition and rheological properties of strong wort, it is necessary to select optimal enzyme systems and conditions for deep conversion of high-molecular weight polymers of the grain. Previous research has proven the efficiency of carbohydrases for processing grain raw materials. However, there is little evidence on the catalytic effect of phytase, including in combination with other hydrolytic enzymes, on the degree of hydrolysis of polymers in grain raw materials when preparing strong wort. This paper demonstrates the effect of proteases and phytases in a multi-enzyme composition, as well as the conditions of enzymatic processing of raw materials, on the rheological and biochemical parameters of strong wort. Wheat, rye and corn were investigated. The synergism of the combined effect of studied hydrolases, including phytolytic and proteolytic enzymes, contributed to an increase in polymer conversion in this grain raw material and the concentration of soluble dry substances of the wort by 1.5 times. Using the proteases and phytases in the multienzyme composition allowed the concentration of the following components in the wort to be increased: glucose – by 1.2–1.3 times; amine nitrogen – by 1.5–2.2 times; phosphorus ions – by 1.4–4.3 times. Additionally, in the wort samples, the content of amino acids in the free form increased by over 4 times. It is shown that the pretreatment of grain raw materials at a temperature of 80–90ºС for 6 hours and saccharification for 1–2 hours using a complete complex of enzymes containing α-amylase, glucoamylase, xylanase, protease and phytase, allows a strong wort with a dry matter content of over 30% to be obtained. Moreover, a significant decrease in viscosity was noted (particularly for rye wort – by 1.3–1.9 times). Our results confirm the essential role of enzymes exhibiting substrate specificity to protein and phytic polymers in grain raw materials.

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Selecting multi-enzyme composition and preparation conditions for strong wort

Серба

Оверченко

Игнатова

et al. 2021

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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Enzyme complexes for activating yeast generation and ethanol fermentation

Серба

Оверченко

Shelekhova

et al. 2022

Foods and Raw Materials

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Introduction. Recent studies have shown the benefits of phytolytic enzymes to prepare grain wort in ethanol production. However, there is a lack of data on the effect of phytases and their amount on the conversion of grain polymers, the ionic composition of wort and mash, and the efficiency of yeast generation and ethanol fermentation. Study objects and methods. Wheat and corn wort samples were treated with a complex of hydrolases, including phytases. Capillary electrophoresis determined the ionic composition of wort and mash. Gas chromatography measured the content of volatile metabolites. Results and discussion. The key enzymes were phytases and proteases. They improved the conversion of grain polymers and stimulated the growth and metabolism of yeast cells. Their synergism enriched the wort with assimilable nitrogen, phosphorus, and other valuable minerals. In addition, it intensified the growth of the Saccharomyces cerevisiae yeast, increased the rate of carbohydrate consumption, and reduced the formation of side metabolites 1.7–1.9 times, mainly due to higher and aromatic alcohols. The concentration of phosphates remained practically unchanged during the fermentation of grain wort treated with phytases. However, by the end of fermentation, it was 2.4–5.1 times higher than in the mash samples without phytolytic treatment. Finally, we identified a complex of enzymes and optimal amounts of phytases that have a stimulating effect on ethanol fermentation. Conclusion. Phytases, whether used individually or together with proteases, enriched grain wort with soluble macro- and microelements, improved yeast metabolism, directed ethanol synthesis, and decreased the formation of fermentation by-products.

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Composition of Concentrated Grain Wort, Prepared From Various Types of Grain Raw Materials

Cited by 2 publications

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Selecting multi-enzyme composition and preparation conditions for strong wort

Selecting multi-enzyme composition and preparation conditions for strong wort

Enzyme complexes for activating yeast generation and ethanol fermentation

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