Premium
β‐GLUCAN AND β‐GLUCAN SOLUBILASE IN MALTING AND MASHING
Author(s) -
Bamforth C. W.,
Martin Hilary L.
Publication year - 1981
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.2050-0416.1981.tb04052.x
Subject(s) - mashing , glucan , chemistry , food science , trichoderma viride , polysaccharide , beta glucan , biochemistry
During malting the water‐insoluble β‐glucan of barley is diminished whilst water‐soluble gum is little decreased. The amount of β‐glucan surviving into malt depends on variety but barleys rich in glucan give malts with high β‐glucan levels. The β‐glucan content of barley depends on variety and growth site. β‐Glucan solubilase survives mashing and catalyses the release of hemicellulose into solution. There is no correlation between the β‐glucan content of malt and the amount released into wort. However, barley adjuncts containing high levels of β‐glucan give worts rich in β‐glucan. β‐Glucan dissolution in mashing is dependent on time, temperature, grist particle size and liquor: grist ratio. Use of adjuncts derived from barley contribute relatively more β‐glucan in wort, coinciding with reduced rates of wort separation, but these can be increased by using a β‐glucanase produced by growing the fungus Trichoderma viride on spent grains.