Relationship between Starch Granule Size Distribution and Selected Malting Parameters

Psota, Vratislav; Chmelı́k, Josef; Bohačenko, I.; Hartmann, Jiří

doi:10.1094/asbcj-2008-0703-01

Cited by 3 publications

(7 citation statements)

References 32 publications

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“…Starch granules can be encapsulated by a rigid protein matrix and contained within thin cellulose walls of the starchy endosperm, consisting of β ‐glucan and pentosans . Thus, starch modification is affected significantly not only by the starch structure, but also by the activity of the proteolytic and cytolytic enzymes . Proteins and cell walls are degraded during malting and release starch granules from the matrix of the endosperm, in which they are embedded .…”

Section: Introductionmentioning

confidence: 99%

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Hu¹,

Dong²,

Fan³

et al. 2014

J. Inst. Brew.

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The objective of this research was to investigate the impact of proteolysis and cytolysis on starch degradation over the course of the mashing process. A proteolytic enzyme (Neutrase 0.8L, Novozymes) and a number of cytolytic enzymes (barley β-glucanase from Megazyme, Shearzyme 500L and Ultraflo Max from Novozymes) were used to test their efficiency on starch degradation during mashing. The proteolytic and cytolytic enzymes had positive effects on the levels of starch-degrading enzymes and starch solubilization during mashing, resulting in higher levels of wort sugar compared with the control, indicating that proteins and residual non-starchy polysaccharides limited the digestibility of starch during mashing. Moreover, the proteolytic enzyme showed a significantly greater improvement than the cytolytic enzymes, yielding a 57% increase in β-amylase, a 173% increase in limit dextrinase, rapid starch solubilization during mashing and a higher percentage of fermentable sugars in resultant wort. The increases in limit dextrinase and β-amylase promoted by the protease suggest that sufficient proteinaceous inhibitor existed in the wort during mashing to inhibit their activities, leading to the unavailability of β-amylase and especially limiting dextrinase. Furthermore, Ultraflo Max, which contained a β-glucanase-xylanase mixture, showed a greater improvement than either the individual β-glucanase or the xylanase on starch hydrolysis. These findings suggest that β-glucanase is the major enzyme responsible for the degradation of cell walls, and that the complete hydrolysis of the residual cell walls depends on the synergistic effect of β-glucanase and xylanase. The results suggest that brewers should adjust the degradation of the cell walls and correct the degree of protein modification in order to obtain the desired wort composition.

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Section: Introductionmentioning

confidence: 99%

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Hu¹,

Dong²,

Fan³

et al. 2014

J. Inst. Brew.

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“…The two-row spring barley varieties Jersey and Tolar with smaller fractions of large starch granules, as determined in the previous experiment (Psota et al 2008a), had a more active enzymatic apparatus. The greater fractions of large starch granules in the winter barley varieties Luxor and Tiffany were not utilised for the extract formation, probably due to lower activities of cytolytic and proteolytic enzymes.…”

Section: Resultsmentioning

confidence: 70%

“…Starch granule size distribution in caryopses is significantly affected by the variety, the level of relationships between the technological parameters and starch granule size distribution is relatively low (Psota et al 2008a). For this reason, the results achieved with the varieties under study cannot be considered to be only the result of the starch granule size distribution in caryopses of the varieties studied.…”

Section: Resultsmentioning

confidence: 97%

“…The greatest fraction of large starch granules was determined in the variety Tiffany. The malts were prepared in the micromalting plant by the standard method (Psota et al 2008a).…”

Section: Methodsmentioning

confidence: 99%

“…Based on the previous results (Psota et al 2004(Psota et al , 2008aChmelík et al 2007), four barley varieties differing in starch granule size distribution were chosen for the brewing trial. In the present study, a comparison of the brewing qualitative parameters of these varieties is given.…”

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confidence: 99%

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Brewing trials with spring and winter barley varieties

Mikyška¹,

Psota²,

Hrabák³

2012

Czech J. Food Sci.

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Mikyška A., Psota V., Hrabák M. (2012): Brewing trials with spring and winter barley varieties. Czech J. Food Sci., 30: 27-34.The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The varieties included in the trial were selected based on the starch granule size distribution determined previously. A significant effect of the varieties on the saccharification time of both mashes was determined. The highest saccharification rate in brews was achieved with the variety Jersey; the saccharification time of the 1 st and 2 nd mash with the variety Tiffany was markedly longer.The varieties with a greater fraction of large starch granules (Tiffany and Luxor) exhibited a higher haze with sweet wort as well as hopped wort compared to the varieties with a low fraction of large starch granules (Jersey and Tolar). The effect on the lautering time was not demonstrated. Pronounced varietal differences were determined in the extract balance of the brewing process. The varieties Tiffany and Luxor exhibited significantly lower extract yields. The malts from these varieties had lower laboratory extracts and higher extract losses in spent grains. The effect of the variety on the sacharide composition in hopped wort was confirmed. The proportion of fermentable saccharides in hopped wort extract rose from the variety Tiffany (66.9%) to the variety Jersey (83.6%). A significant difference in the final attenuation was also determined (76% in beers prepared from the varieties Tiffany and Luxor compared to 81.5% from the Jersey variety).

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Development of Barley (Hordeum vulgareL.) Lines with Altered Starch Granule Size Distribution

Jaiswal

Båga

Ahuja

et al. 2014

J. Agric. Food Chem.

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Microscope analysis of starches prepared from 139 barley genotypes identified a Japanese genotype, Kinai Kyoshinkai-2 (KK-2), with altered starch granule size distribution. Compared to normal barley starch, KK-2 produced consistently higher volumes of starch granules with 5-15 μm diameter and reduced volumes of starch granules with >15 μm diameter when grown in different environments. A cross between KK-2 and normal starch cultivar CDC Kendall was made and led to the production of 154 F5 lines with alterations to the normal 7:3:1 distribution for A-:B-:C-type starch granule volumes. Three F5 lines showed unimodal starch granule size distribution due to apparent lack of very small (<5.0 μm diameter) C-type starch granules, but the phenotype was accompanied by reduced grain weight and total starch concentration. Five F5 lines produced a significantly larger population of large (>15 μm diameter) A-type starch granules as compared to normal starch and showed on average a 10:4:1 distribution for A-:B-:C-type starch granule volumes. The unusual starch phenotypes displayed by the F5 lines confirm starch granule size distribution in barley can be genetically altered.

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Relationship between Starch Granule Size Distribution and Selected Malting Parameters

Cited by 3 publications

References 32 publications

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

The influence of proteolytic and cytolytic enzymes on starch degradation during mashing

Brewing trials with spring and winter barley varieties

Development of Barley (Hordeum vulgareL.) Lines with Altered Starch Granule Size Distribution

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