首页> 外文期刊>Journal of the American Society of Brewing Chemists >Development of a New Rheological Laboratory Method for Mash Systems—Its Application in the Characterization of Grain Modification Levels
【24h】

Development of a New Rheological Laboratory Method for Mash Systems—Its Application in the Characterization of Grain Modification Levels

机译:浆液系统流变学实验室新方法的开发及其在谷物改性水平表征中的应用

获取原文
获取原文并翻译 | 示例
       

摘要

The brewery mashing process is an enzymatic-, time-, and temperature-dependent degradation process of viscosity creating macro-molecules such as proteins, arabinoxylans, β-glucan, starch, and dextrins. This paper reports on the development of a new laboratory-based rheological method using a sensitive rotational rheometer that can determine viscosity changes in complex systems such as the brewery mashing process that contain dissolved and suspended materials. A Bohlin CS-50 rheometer, together with a specially designed star-shaped paddle rotor that enables mash particles to stay in suspension throughout measurement, was used. Studies were conducted to simulate an industrial mashing process, taking into account temperature, time, grist loads, adjunct amounts, and enzyme levels. The developed method was used to characterize the effects of different levels of malt modification. Clear correlations were made between the level of grain modification and the output rheological data points of peak viscosity at 50℃ (R~2 = 0.9769), breakdown rate at 50℃ (R~2 = 0.9784), peak viscosity at gel (R~2 = 0.9935), peak gel area (R~2 = 0.9943), the gelatinized starch breakdown rate at gel peak to 44 min (R~2 = 0.9736), and the rate of breakdown at 63℃ at start and 63℃ at end (R~2 = 0.9933). The developed rheological method is a useful tool for characterizing grain quality with regard to macromolecular viscosity compounds and the grains endogenous enzymatic capabilities.
机译:啤酒厂的糖化过程是一种依赖于酶,时间和温度的黏性降解过程,可形成大分子,例如蛋白质,阿拉伯木聚糖,β-葡聚糖,淀粉和糊精。本文报道了一种新的基于实验室的流变方法的开发,该方法使用灵敏的旋转流变仪来确定复杂系统中的粘度变化,例如包含溶解和悬浮物质的啤酒糖化过程。使用了Bohlin CS-50流变仪,以及专门设计的星形桨叶转子,该转子可使麦芽糖颗粒在整个测量过程中保持悬浮状态。进行了研究以模拟工业制糖过程,同时考虑了温度,时间,谷物负载,辅助量和酶含量。所开发的方法用于表征不同水平的麦芽改性的影响。晶粒改性程度与输出流变学数据点之间存在明显的相关性,峰值流变数据点在50℃(R〜2 = 0.9769),在50℃的分解速率(R〜2 = 0.9784),在凝胶处的峰值粘度(R〜 2 = 0.9935),最大凝胶面积(R〜2 = 0.9943),凝胶峰至44分钟时糊化淀粉的分解速率(R〜2 = 0.9736)以及开始时在63℃和结束时在63℃的分解率(R〜2 = 0.9933)。所开发的流变方法是表征大分子粘度化合物和谷物内源酶能力的谷物品质的有用工具。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号