Malt Enzymes Flashcards
three main stages of endogenous enzmology of beer production are
malting
mashing
fermentation
enzymes are catalysts that accelerate reaction by
105-1017, much higher than chemical reactions
enzymes present is mature barley are
beta-amylase and carboxypetidases
enzymes present in finished malt are
alpha-amylase, limited dexrinase, proteases, pentosanases glucanases
the energy need to perform a reaction with a catalysts is
lower than a uncatalysts reaction
enzymes are
proteins
enzymes cause reaction without
destroying through the process
what is the name of the site where reaction occurs
active site
what are the two models to explain the enzyme substrate interaction
lock and key
induced fit
what is the substrate of the inside of barley include
inside - protein matrix, starch granules (A -large, B- small)
exo-enzyme work from
the end of the substrate
endo-enzyme works from
within the substrate
barley composition from high to low is
60%- starch
10% - proteins
5%- sugars, b-glucans
enzyme can work
at lower than optimal temps
optimum temp 40-50
Glucanases (deactive at 60)
optimum temp 45-55
proteinases (deactive at 63)
optimum temp 60-65
Beta-amylase (deactive at 70)
optimum temp 72-75
alpha-amylase (deactive at 80)
hemicellulose and gum are
structural elements, make up 10% of barely
pentosans also known as
arabinoxylans
arabinoxylan hydrolysis are broken by
enzymes call solubilases
what do solubilases break
they break down linkages between the cell wall componets and release beta-glucans
what polysaccharides compose the cell walls of barley
beta-glucan and pentosan
emzymes important in breaking cell walls
solubilase and glucanases
what production issue can occur if maltster do not break down non starch polysaccharides adequately
low run off, low degree plato, formation of gels and hazes,
