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ENZYMIC PROTEIN HYDROLYSATES FROM MALT SPROUTS
Author(s) -
Iliev I.,
Tchorbanov B.,
Todorova V.
Publication year - 1992
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.2050-0416.1992.tb01101.x
Subject(s) - hydrolysate , food science , chemistry , hydrolysis , free amino nitrogen , hydrolyzed protein , protease , taste , amino acid , fermentation , yeast , enzymatic hydrolysis , chromatography , enzyme , biochemistry
Recent literature on the use of malt sprouts is reviewed. Studies on the hydrolysis of malt sprouts by alkaline protease were carried out to determine the optimal conditions required. Under these conditions an overall 40% solubilisation of the malt sprouts was achieved which incorporated a 65% solubilisation of the total protein content. Amino nitrogen content of the malt sprouts reached 0.8% on hydrolysis. The extract from the hydrolysed malt sprouts contained approximately 40% hydrolysed protein, 40% dextrins and salts. Evaporation of this extract produces a viscous syrup and spray drying produces a hydroscopic powder containing 1.8–2.0% amino nitrogen. The protein part of the hydrolysate extract is balanced with respect to its essential amino acid content and has a low bitter taste. Data from experiments carried out on the effect of the extract on yeast fermentation indicate a significant stimulation and possible applications in the food industry.