The Effects of Increased Steeping Temperatures on Enzyme Development in Malt

Baxter, E. D.; Reeves, Stuart; Bamforth, Charles W.

doi:10.1002/j.2050-0416.1980.tb06862.x

Cited by 15 publications

(18 citation statements)

References 11 publications

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“…The volume of wort collected in 30 minutes was taken as the filtration volume. [3][4][5][6][7][8][9][10][11][12][13] Endopeptidase activity was determined in green malt using a hordein substrate as described previously,1-3 and expressed as mg hordein solubiliscd/grain/hour. Carboxypeptidasc was measured using a N-carbobcnzoxy-Phe-Ala substrate,2 and free amino acids estimated by the 2,4,6-trinitrobenzcne sulphonic acid (TNBS) method.10 Activity was expressed as /<moles amino acid released/grain/hour.…”

Section: Methodsmentioning

confidence: 99%

Effects of Raised Temperatures During Steeping and Germination on Proteolysis During Malting

Baxter¹,

O'Farrell²

1980

Journal of the Institute of Brewing

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Raising the temperature from 16°C to 20°C or 25°C for prolonged periods during steeping or germination reduces HWE and TSN and slows down wort separation in laboratory mashes. When the higher temperatures are applied only during the last steep or the first two days of germination the initial rate of modification is accelerated, as is the development of a-amylase and endopeptidase. After four or five days germination the levels of enzyme activity are substantially lower than in the control malt. However, some barleys give malts with acceptable standard analyses after 4 rather than 5 days of germination.

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Section: Methodsmentioning

confidence: 99%

Effects of Raised Temperatures During Steeping and Germination on Proteolysis During Malting

Baxter¹,

O'Farrell²

1980

Journal of the Institute of Brewing

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“…In contrast to the findings of Müller et al (33,34), Baxter et al (13,26) and Reeves et al (25) found reduced lautering properties when applying higher steeping or germination temperatures. To exclude a negative influence of the accelerated malting on the lautering performance of the produced malt samples, an in-house laboratory lautering test was used (see 'Materials and methods' Figure 2.…”

Section: Resultsmentioning

confidence: 59%

“…Proteolytic modification is said to be reduced at higher germination temperatures resulting in lower free amino nitrogen (FAN) and soluble nitrogen content and thus decreased Kolbach indices, which can be insufficient for adequate yeast nutrition and foam stability in the final beer (12,16,21,28,29). In addition, Baxter and coworkers (13,26) and Reeves et al (25) observed an impaired filterability of mashes produced from warm steeped and germinated malt. On the other hand, a generally improved cytolytic modification could be observed when applying increased steeping and germination temperatures, as shown by several authors (10,12,21,22,(26)(27)(28)(29)31,34).…”

Section: Introductionmentioning

confidence: 98%

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An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses

Müller

Methner²

2015

J. Inst. Brew.

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In times of rapidly increasing energy costs and rising importance of economic efficiency, the malting industry is searching for possibilities to reduce malting time to lower their production costs and to increase production capacities. The aim of this study was to compare a step-wise optimized accelerated malting procedure, combining optimal parameters found in previous individual investigations about steeping, germination and withering with two reference malting programmes: a standard laboratory malting programme according to MEBAK and a programme applied in an industrial malting plant. For five investigated spring barley cultivars, sufficient malt qualities according to the MEBAK specifications could be achieved in a malting process that was about 2 days shorter. Despite slightly lower extract contents, resulting from slightly higher pH values and activities of the starch degrading α-and β-amylases, a reduced and thus improved proteolytic modification, improved malt homogeneities, a reduced thermal impact resulting in lower malt colours, in turn implying an increased oxidative flavour stability, and an improved behaviour of premature yeast flocculation could be observed when malting was accelerated. The lautering properties, cytolytic modifications, deoxynivalenol content and gushing potential were not influenced in a significant positive or negative way. Next to the notable production time reduction, decreased dimethyl sulphide precursor contents imply advantages for the brewing and malting industry with regard to a shorter necessary boiling and kilning time. Further significant cost savings of €1.27-4.87/t malt could be calculated owing to a reduction in the amount of electrical energy used for aerating and cooling during germination and lower malting losses, depending on the cultivar.

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“…Reduced protein-containing thiol groups engenders acceleration of wort filtration [10]. Muller [11] reported the production of hydrogen peroxide in mashes attendant to the oxidation of thiol groups.…”

Section: Thiol Oxidasementioning

confidence: 99%

Oxidative Enzyme Effects in Malt for Brewing

Kanauchi¹

2017

Brewing Technology

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Malted barley is an important beer-brewing material that strongly affects brewing processes, the aroma, and the taste of beer. In addition to imparting a good aroma, malt not only generates substrates and enzymes, such as starches and some amylase, for alcohol production but also generates beer-quality-degrading substances and enzymes. Four oxidases are specifically addressed in this chapter. First, thiol oxidase in malt is described. The activity of thiol oxidase decreases during malt storage. Next, ascorbate peroxidase was investigated. It has been detected in the acrospires and aleurones of germinating barley. The enzyme has extremely high affinity for hydrogen peroxide. Also, ascorbic acid oxidase (AAO) was investigated. It is developed in the embryo tissues of barley during steeping and during the initial stages of germination. The addition of ascorbic acid to mash leads to the survival of higher levels of polyphenol and thiols into wort and a reduced color in that wort. Finally, oxalate oxidase in barley kernels is described. It is probably less important than other oxidases in scavenging oxygen from mashes, because the enzyme has low affinity for oxygen. Beer quality is expected to be improved by the regulation of oxidant enzymes, such as thiol oxidase or AAO, oxalate oxidase, or substrates, such as oxygen.

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The Effects of Increased Steeping Temperatures on Enzyme Development in Malt

Cited by 15 publications

References 11 publications

Effects of Raised Temperatures During Steeping and Germination on Proteolysis During Malting

Effects of Raised Temperatures During Steeping and Germination on Proteolysis During Malting

An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses

Oxidative Enzyme Effects in Malt for Brewing

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