The Impact of Kilning on Enzymatic Activity of Buckwheat Malt

Abstract

This study investigated the impact of kilning on ␣-amylase, ␤-amylase (total and soluble), ␤-glucanase and protease activities in buckwheat malt. Common buckwheat (Fagopyrum esculentum) was steeped at 10°C for 12 h, germinated at 15°C for 4 days and kilned at 40°C for 48 h. Moisture content and enzymatic activities were determined throughout the kilning period. Results showed moisture content was reduced from 44% to 5% after 48 h of kilning at 40°C. ␤-Amylase was found to exist in a soluble and latent form in buckwheat. Maximum activity of (a) ␣-amylase, (b) total ␤-amylase, (c) soluble ␤-amylase, (d) ␤-glucanase and (e) protease activity occurred after (a) 8, (b) 7, (c) 30, (d) 0, and (e) 8 h of kilning, respectively. The final malt exhibited very little ␤-glucanase and cellulase activity. Proteolytic activity was low in buckwheat malt when compared to the barley malt control. All enzymatic activities were found to decrease during the kilning stage. Results indicated that after prolonged kilning at 40°C, inactivation of hydrolytic enzymes occurred; two-stage kilning for shorter periods is recommended. Although, amylolytic activity was low in malted buckwheat, buckwheat malt shows potential as an ingredient for the brewing and cereal industry.

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

“…Presence of too little enzyme activities in the mash may lead to several undesirable consequences such as low extract, longer time to separate the wort, slow fermentation process, too little alcohol in the final product, microbiological instability, reduced filtration rate of the beer, and inferior flavour and stability of the beer. Zarnkow et al (2008) reported that teff malt has good level of enzyme activities though the recorded α-and β-amylase activities (75 and 213 U/g, respectively) are lower than those of barley malt 106 and 514 U/g, respectively (Phiaraise et al 2005). The levels of the enzyme activities of four different teff varieties reported by Zarnkow et al (2008) were enough to use them as suitable raw materials for malting.…”

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

“…The quality of malt and wort is considerably compromised when malt contains low amylolytic levels 16,17 . The highest level of fermentability was obtained using approximately 30% Biocellulase W in combination with 70% Hitempase 2XL (Fig.…”

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

“…Since the number of sufferers of recognized celiac disease is increasing, the demand for gluten free products is increasing accordingly. In recent years, the interest in malting and brewing with gluten-free cereals has been increasing, and special attention has been given to sorghum [1][2][3]5,8,11 , buckwheat 24,25,[28][29][30] , proso millet 21,35 , teff 33 , quinoa 34 and rice 6 .…”