Selecting multi-enzyme composition and preparation conditions for strong wort

E. Serba, L. Rimareva, M. Overchenko, N. Ignatova, M. Medrish, A. A. Pavlova, E. Sokolova
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引用次数: 2

Abstract

Abstract: Development of sustainable biotechnologies for deep processing of grain raw materials requires effective mechanisms of obtaining strong wort for alcohol production. To provide qualitative characteristics of biochemical composition and rheological properties of strong wort, it is necessary to select optimal enzyme systems and conditions for deep conversion of high-molecular weight polymers of the grain. Previous research has proven the efficiency of carbohydrases for processing grain raw materials. However, there is little evidence on the catalytic effect of phytase, including in combination with other hydrolytic enzymes, on the degree of hydrolysis of polymers in grain raw materials when preparing strong wort. This paper demonstrates the effect of proteases and phytases in a multi-enzyme composition, as well as the conditions of enzymatic processing of raw materials, on the rheological and biochemical parameters of strong wort. Wheat, rye and corn were investigated. The synergism of the combined effect of studied hydrolases, including phytolytic and proteolytic enzymes, contributed to an increase in polymer conversion in this grain raw material and the concentration of soluble dry substances of the wort by 1.5 times. Using the proteases and phytases in the multienzyme composition allowed the concentration of the following components in the wort to be increased: glucose – by 1.2–1.3 times; amine nitrogen – by 1.5–2.2 times; phosphorus ions – by 1.4–4.3 times. Additionally, in the wort samples, the content of amino acids in the free form increased by over 4 times. It is shown that the pretreatment of grain raw materials at a temperature of 80–90ºС for 6 hours and saccharification for 1–2 hours using a complete complex of enzymes containing α-amylase, glucoamylase, xylanase, protease and phytase, allows a strong wort with a dry matter content of over 30% to be obtained. Moreover, a significant decrease in viscosity was noted (particularly for rye wort – by 1.3–1.9 times). Our results confirm the essential role of enzymes exhibiting substrate specificity to protein and phytic polymers in grain raw materials.
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浓麦汁多酶组成及制备条件的选择
摘要:粮食原料深加工可持续生物技术的发展需要有效的机制来获得用于酒精生产的浓麦汁。为了提供浓麦汁的生化组成和流变特性的定性特征,有必要选择最佳的酶体系和条件来深度转化高分子量的麦汁聚合物。以往的研究已经证明了糖酶加工粮食原料的效率。然而,在制备浓麦汁时,植酸酶的催化作用,包括与其他水解酶的结合,对谷物原料中聚合物的水解程度的催化作用很少有证据。本文研究了多酶组成中蛋白酶和植酸酶的作用,以及原料的酶处理条件对浓麦汁流变学和生化参数的影响。对小麦、黑麦和玉米进行了研究。通过多种水解酶(包括植物水解酶和蛋白水解酶)的协同作用,麦汁的聚合物转化率提高了1.5倍,可溶性干物质浓度提高了1.5倍。使用多酶组合物中的蛋白酶和植酸酶可以使麦汁中以下成分的浓度增加:葡萄糖-增加1.2-1.3倍;胺氮-按1.5-2.2倍;磷离子- 1.4-4.3倍。此外,麦汁样品中游离态氨基酸含量增加了4倍以上。结果表明,谷物原料在80-90ºС温度下预处理6小时,用含有α-淀粉酶、葡萄糖淀粉酶、木聚糖酶、蛋白酶和植酸酶的完整复合物糖化1-2小时,可制得干物质含量超过30%的浓麦汁。此外,粘度显著降低(特别是黑麦麦芽汁,降低了1.3-1.9倍)。我们的研究结果证实了在谷物原料中对蛋白质和植物聚合物具有底物特异性的酶的重要作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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