Enzymic recovery of extract form cold trub derived form brewing with un-malted sorghum (sorghum bicolor)

摘要

Cold trub meant to be purged from the bottom of a cold storage tank in a malt beverage plant was subjected to further hydrolysis at optimum temperature and pH conditions recommended for three commercial exogenous enzymes: α-amylase, neutral protease and β-(1,4)(1,3)-D-glucanase. Combinations of these enzymes were also used for hydrolysis. The procedure resulted in the release of 45/100 more extract form the trub after hydrolysis with α-amylase for 1 h followed by incubation in the cold for 156 h. Treatment with the other enzymes alone was not as effective.