Temperature on the development activity of (1-3, 1-4)- β-glucanases enzyme and degradation of β-glucanos during malting

摘要

> face="Verdana, Arial, Helvetica, sans-serif" size="2">Some characteristics related to the quality of malt can be worked not only at the genetic level and/or as responses to environmental interactions, but also in industrial process. This study assesses the effect of temperature on size="2">β face="Verdana, Arial, Helvetica, sans-serif" size="2">-glucanase activity and on the degradation of size="2">β face="Verdana, Arial, Helvetica, sans-serif" size="2">-glucans during the last four days of germination, in the malting process. Four cultivars of good quality malting ('N721', 'N743', 'Scarlett' and 'Sebastian') were analyzed and the results showed they had different performance on the enzyme activity and size="2">β face="Verdana, Arial, Helvetica, sans-serif" size="2">-glucan degradation, at the different temperatures tested. A slightly higher temperature at the beginning of germination (22°C) was more effective in terms of the variables studied. Cultivar 'N721' presented the best performance compared to other cultivars, revealing a more homogeneous pattern of size="2">β face="Verdana, Arial, Helvetica, sans-serif" size="2">-glucan degradation during germination and also increased efficiency in degrading -glucans as early as in the 96th hour of the germination process. High activity of size="2">β face="Verdana, Arial, Helvetica, sans-serif" size="2">-glucanases and shorter time is very interesting to the brewery industry, since it represents an optimization of the malt volume produced and a cost reduction for its production.