Enzymes, Extracts, Other Session
Lars Boe Larsen, DuPont Nutrition and Health, Danisco A/S, Brabrand, DK-Denmark
Co-author(s): Jens Frisbak Sorensen, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark; Lone Broend Miller, DuPont Industrial Biosciences, Danisco A/S, Brabrand, Denmark
ABSTRACT: Limits with respect to mash separation and beer filtration, as well as variations in raw material composition, are constantly being challenged by the brewing industry. Furthermore, variations in climatic conditions can highly impact the consistency of brewing raw materials. This study attempts to clarify some of the potential gains and pitfalls related to applying xylanases in brewing. Studies have been performed to understand the interactions between components in the raw material constituents and enzyme functionality in such a way that application challenges can be overcome without having a negative impact on the process and beer quality. It is well known that cereal consists of starch, protein, non-starch polysaccharides, and lipids. For development of a separation enzyme system the most important components are beta-glucans and arabinoxylans. A high number of xylanases have been screened with respect to relevant parameters that have a significant impact on performance in the application. Various hypotheses have been set up and tested in mash separation studies applying malted barley/raw barley combinations until it has been possible to link the modification of a certain component to enzyme functionality and application performance. Selected candidates have been tested in pilot brewing plant studies. Critical parameters, including filter cake stability at lautering and pressure built up at beer filtration, have been tested applying various raw material compositions. Gains applying combinations with other enzymatic activities have been monitored as well. The presentation summarizes these studies with respect to key screening parameters, test set up, and observations/analyses. The link between substrate selectivity of xylanases on different arabinoxylan fractions and application functionality is described.
Lars Boe Larsen received an M.S. degree in biotechnology from the Technical University of Denmark in 1996 and a master brewer diploma from the Scandinavian School of Brewing in 1998. He began employment with Danbrew (now Alectia) in 1996 as an engineer in the Turn Key Division. From 1998 to 2008 he held a number of positions, including master brewer, process manager, and senior brewing specialist with Royal Unibrew in Denmark and in Eastern Europe. Since 2009 he has been responsible for application brewing with Danisco (now DuPont Nutrition and Health) as the group manager and senior application specialist. He has served as an external lecturer at the Scandinavian School of Brewing and as vice president of the Danish Master Brewers’ Guild.