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A kinetic model of starch hydrolysis by α‐ and β‐amylase during mashing
Author(s) -
Marc A.,
Engasser J. M.,
Moll M.,
Flayeux R.
Publication year - 1983
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260250214
Subject(s) - mashing , hydrolysis , starch , amylase , chemistry , kinetic energy , biochemistry , enzyme , physics , quantum mechanics
Kinetics of malt starch hydrolysis by endogeneous α‐ and β‐amylases has been experimentally investigated in laboratory‐, pilot‐ and industrial‐scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate α‐ and β‐amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of α‐and β‐amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.