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Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing

100%

Szwajgier D., Wasko A., Targonski Z.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr 2

The influence of malting temperature (according to “Activated Germination Malting”) and decreased pH of steeping water on malt ferulic acid esterase activity and acetic acid esterase activity were studied. The pH value of water applied for steeping did not influence ferulic acid esterase activity changes during malting, and an increase of the malting temperature to 22oC caused a decrease in ferulic acid esterase activity in kilned malt. Ferulic acid esterase was not thermostable and a decrease in ferulic acid esterase activity was observed at 35oC. In order to promote ferulic acid esterase activity during mashing, the temperature of the mash must be held below 40oC during the first stages of the mashing process. Acetic acid esterase is another accessory enzyme taking part in arabinoxylan degradation during malting and mashing. Application of the water with a decreased pH level (5.2 versus 7.4) during steeping of the grain of both tested barley varieties caused nearly complete acetic acid esterase inactivation during malting. During mashing, acetic acid esterase was inactivated at 45oC, and the role of this enzyme during mashing is considered to be marginal.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Szwajgier D.

1 Targonski Z.

1 Wasko A.

1 2006

Wyniki wyszukiwania

Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing