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EXTRACTION OF PHYTIC ACID FROM MALT DURING MASHING, AND PRECIPITATION IN THE COPPER
Author(s) -
Essery R. E.
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01620.x
Subject(s) - mashing , phytic acid , chemistry , phytase , phosphorus , copper , phosphate , hydrolysis , brewing , food science , chromatography , fermentation , biochemistry , organic chemistry
Of the phytate phosphorus present in malt, one‐third to one‐half passes into the mash‐tun wort, the bulk of the remainder being found with the spent grains. With an ordinary cured brewery malt, little or no hydrolysis of phytic acid by phytase takes place during mashing. With a green or diastatic malt, some hydrolysis may occur in the early stages of mashing; even in a mash from green malt dried at room temperature, no phytase activity can be detected in the mixed wort after sparging. The phosphorus precipitated in the copper is mainly in the form of phytate; no significant amount of inorganic phosphate is precipitated during boiling. In organic and phytate phosphate are both substantially absent from the flocculum formed in copper wort after cooling.