Biotechnology Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China.
Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China.
J Food Sci. 2022 Jul;87(7):3048-3056. doi: 10.1111/1750-3841.16201. Epub 2022 May 31.
The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration volume increased by 4%, 9%, and 13% for the Baudin, Ganpi, and Gangpi malts, respectively, and the final filtration volume of Gangpi was still poorer than that of Baudin. A downward mashing process (process C) was applied to measure the β-glucan, arabinoxylans (AX), the polymeric arabinoxylan (PAX), and high molecular weight nitrogen (HMWN) content. The β-glucan degradation rate of well-modified malt during malting was higher than that of poorly modified malt, whereas the PAX and HMWN solubilization rates during malting were lower in well-modified malt than in poorly modified malt. The filterability of poorly modified malt did not effectively improve with an initial mashing phase at 37℃. β-Glucan degradation and PAX and HMWN solubilization during malting were critical for ensuring malt quality. Thus, the goal of predicting the filterability of malt was achieved by applying a downward mashing process. PRACTICAL APPLICATION: Quality of wort and beer as well as production efficiency is affected by the malt quality. The filterability of barley malt can affect the production efficiency and quality of wort. The change in the macromolecule contents during malting is important to ensure the production of high-quality malt. The results of this study can provide a good method for the detection of malt filtration performance, and it also may contribute to the purpose of prediction the changes in barley malt and the resulting barley malt filterability.
大麦麦芽的过滤性能是啤酒酿造中的一个关键质量参数。本研究考察了两种糖化工艺（工艺 A 和 B）对三种大麦麦芽过滤性能及其高分子含量的影响。Baudin、Ganpi 和 Gangpi 麦芽的过滤体积分别增加了 4%、9%和 13%，而 Gangpi 麦芽的最终过滤体积仍不如 Baud in 麦芽。采用下降糖化工艺（工艺 C）测量β-葡聚糖、阿拉伯木聚糖（AX）、聚合阿拉伯木聚糖（PAX）和高分子量氮（HMWN）含量。在制麦过程中，高度修饰麦芽的β-葡聚糖降解率高于低度修饰麦芽，而高度修饰麦芽的 PAX 和 HMWN 溶解率在制麦过程中低于低度修饰麦芽。在初始糖化阶段为 37℃时，低度修饰麦芽的过滤性能并未有效改善。β-葡聚糖降解以及 PAX 和 HMWN 在制麦过程中的溶解对于保证麦芽质量至关重要。因此，通过应用下降糖化工艺实现了预测麦芽过滤性能的目标。 实用意义：麦汁和啤酒的质量以及生产效率受到麦芽质量的影响。大麦麦芽的过滤性能会影响麦汁的生产效率和质量。制麦过程中高分子含量的变化对于保证高质量麦芽的生产非常重要。本研究的结果可为检测麦芽过滤性能提供一种良好的方法，也可能有助于预测大麦麦芽的变化及其对大麦麦芽过滤性能的影响。
