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Some Relationships Between Amylolytic Enzymes Developed in Malted Barley, Extract Recovery, and Sugar Profile

MBAA TQ vol. 42, no. 4, 2005, pp. 315-318  |  VIEW ARTICLE

R. C. Agu. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Edinburgh, Scotland.

Abstract
Fifteen barley varieties were studied under similar conditions to investigate the types of relationships that exist between amylolytic enzymes, extract recovery, and sugar profile of malted barley. The results obtained showed that a direct relationship exists between the level of alpha-amylase enzymes synthesized during the malting of barley and the level of extract recovered from malted barley. No direct relationship was observed between the nitrogen content of barley and the level of beta-amylase released in malted barley. Also, no direct relationship was found between the level of beta-amylase enzymes and the level of extract recovery in malted barley. However, a direct relationship was found to exist between the level of beta-amylase enzymes released and the level of alpha-amylase enzymes synthesized in malted barley and the sugar profile present in the wort, with particular reference to maltose and glucose sugars.
Keywords: amylolytic enzymes, barley, extract, malting, proteins, sugars

 

Síntesis
Se estudiaron quince variedades de cebada bajo condiciones similares para investigar qué tipo de relaciones existen entre enzimas amilolíticas, recuperación de extracto y el perfil de azúcares de una determinada variedad. Se observó que existe una relación directa entre el nivel de enzimas de alfa-amilasa sintetizadas durante el malteo y el nivel de extracto recuperado de la cebada malteada. No se notó ninguna relación entre el contenido de nitrógeno de la cebada y el nivel de beta-amilasa liberado durante el malteo. Tampoco se encontró ninguna relación entre el contenido de enzimas de beta-amilasa y la recuperación de extracto de la cebada malteada. Sin embargo, si se encontró una relación directa entre las enzimas de beta-amilasa liberadas y la cantidad de enzimas de alfa-amilasa sintetizadas en la cebada malteada y el perfil de azucares presentes en el mosto, especialmente con respecto a maltosa y azucares glucosidicas.
Palabras claves: enzimas amilolíticas, cebada, extracto, malteo, proteínas, azucares

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