Malt Enzymes

Question 1

three main stages of endogenous enzmology of beer production are

Answer 1

malting
mashing
fermentation

Question 2

enzymes are catalysts that accelerate reaction by

Answer 2

105-1017, much higher than chemical reactions

Question 3

enzymes present is mature barley are

Answer 3

beta-amylase and carboxypetidases

Question 4

enzymes present in finished malt are

Answer 4

alpha-amylase, limited dexrinase, proteases, pentosanases glucanases

Question 5

the energy need to perform a reaction with a catalysts is

Answer 5

lower than a uncatalysts reaction

Question 6

enzymes are

Answer 6

proteins

Question 7

enzymes cause reaction without

Answer 7

destroying through the process

Question 8

what is the name of the site where reaction occurs

Answer 8

active site

Question 9

what are the two models to explain the enzyme substrate interaction

Answer 9

lock and key

induced fit

Question 10

what is the substrate of the inside of barley include

Answer 10

inside - protein matrix, starch granules (A -large, B- small)

Question 11

exo-enzyme work from

Answer 11

the end of the substrate

Question 12

endo-enzyme works from

Answer 12

within the substrate

Question 13

barley composition from high to low is

Answer 13

60%- starch
10% - proteins
5%- sugars, b-glucans

Question 14

enzyme can work

Answer 14

at lower than optimal temps

Question 15

optimum temp 40-50

Answer 15

Glucanases (deactive at 60)

Question 16

optimum temp 45-55

Answer 16

proteinases (deactive at 63)

Question 17

optimum temp 60-65

Answer 17

Beta-amylase (deactive at 70)

Question 18

optimum temp 72-75

Answer 18

alpha-amylase (deactive at 80)

Question 19

hemicellulose and gum are

Answer 19

structural elements, make up 10% of barely

Question 20

pentosans also known as

Answer 20

arabinoxylans

Question 21

arabinoxylan hydrolysis are broken by

Answer 21

enzymes call solubilases

Question 22

what do solubilases break

Answer 22

they break down linkages between the cell wall componets and release beta-glucans

Question 23

what polysaccharides compose the cell walls of barley

Answer 23

beta-glucan and pentosan

Question 24

emzymes important in breaking cell walls

Answer 24

solubilase and glucanases

Question 25

what production issue can occur if maltster do not break down non starch polysaccharides adequately

Answer 25

low run off, low degree plato, formation of gels and hazes,