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Enzymes: Difference between revisions
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[[File:Amylase-comparison-chart.jpg|600px]] | [[File:Amylase-comparison-chart.jpg|600px]] | ||
* '''Clarity Ferm''' AKA '''Clearzyme''' AKA Clarex? is a proline-specific endoprotease that reduces chill haze and reduces "gluten" | * '''Clarity Ferm''' AKA '''Clearzyme''' AKA Clarex? is a proline-specific endoprotease that reduces chill haze and reduces "gluten"<ref name=mashing/> | ||
* '''Glucabuster''' | * '''Glucabuster''' | ||
* '''Lysovin''' (lysozyme) | * '''Lysovin''' (lysozyme) | ||
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<!-- Enzymes that may be difficult to acquire and/or just aren't used by home brewers ... | <!-- Enzymes that may be difficult to acquire and/or just aren't used by home brewers ... | ||
Ondea Pro and Brewers Compass are enzyme concoctions that allow brewing satisfactory quality beer from unmalted barley.<ref name=mashing/> | |||
Tested Shearzyme 500L (xylanase, Novozymes), Glucanase (Megazyme), Ultraflo Max (glucanase + xylanase, Novozymes) Neutrase 0.8L (proteinase, Novozymes): All exogenous enzymes gave, to different extents, increased activities of starch-degrading enzymes compared with the control to which no enzymes were added. Neutrase 0.8L proteinase was the most effective enzyme and the maximal activities of α-amylase, β-amylase and limit dextrinase during mashing were improved by 12, 57 and 173%, respectively, compared with the control.<ref>Hu S, Dong J, Fan W, et al. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.172 The influence of proteolytic and cytolytic enzymes on starch degradation during mashing.] ''J Inst Brew.'' 2014;120(4):379–384.</ref> The β-glucanase, Shearzyme 500L, Ultraflo Max and Neutrase 0.8L enhanced the soluble starch content by 20, 14, 23 and 43% respectively, at the end of the | Tested Shearzyme 500L (xylanase, Novozymes), Glucanase (Megazyme), Ultraflo Max (glucanase + xylanase, Novozymes) Neutrase 0.8L (proteinase, Novozymes): All exogenous enzymes gave, to different extents, increased activities of starch-degrading enzymes compared with the control to which no enzymes were added. Neutrase 0.8L proteinase was the most effective enzyme and the maximal activities of α-amylase, β-amylase and limit dextrinase during mashing were improved by 12, 57 and 173%, respectively, compared with the control.<ref>Hu S, Dong J, Fan W, et al. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.172 The influence of proteolytic and cytolytic enzymes on starch degradation during mashing.] ''J Inst Brew.'' 2014;120(4):379–384.</ref> The β-glucanase, Shearzyme 500L, Ultraflo Max and Neutrase 0.8L enhanced the soluble starch content by 20, 14, 23 and 43% respectively, at the end of the | ||