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Enzymes: Difference between revisions
→Mashing
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** '''β-glucan solubilase''' (optimal 62–65°C, pH 6.8) releases high-molecular-weight matrix-bound β-glucans, increasing the amount in the wort.<ref name=esslinger/><ref name=sacher2/> | ** '''β-glucan solubilase''' (optimal 62–65°C, pH 6.8) releases high-molecular-weight matrix-bound β-glucans, increasing the amount in the wort.<ref name=esslinger/><ref name=sacher2/> | ||
** '''Endo-(1,3;1,4)-β-glucanase''' (optimal 48°C, pH 4.7) degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan.<ref name=esslinger/><ref name=jin>Jin YL, Speers RA, Paulson AT, Stewart RJ. [https://www.researchgate.net/profile/Robert-Speers/publication/296811873_Barley_b-glucans_and_their_degradation_during_malting_and_brewing/links/595a4f16458515a5406fc54e/Barley-b-glucans-and-their-degradation-during-malting-and-brewing.pdf Barley β-glucans and their degradation during malting and brewing.] ''Tech Q Master Brew Assoc Am.'' 2004;41(3):231–240.</ref> | ** '''Endo-(1,3;1,4)-β-glucanase''' (optimal 48°C, pH 4.7) degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan.<ref name=esslinger/><ref name=jin>Jin YL, Speers RA, Paulson AT, Stewart RJ. [https://www.researchgate.net/profile/Robert-Speers/publication/296811873_Barley_b-glucans_and_their_degradation_during_malting_and_brewing/links/595a4f16458515a5406fc54e/Barley-b-glucans-and-their-degradation-during-malting-and-brewing.pdf Barley β-glucans and their degradation during malting and brewing.] ''Tech Q Master Brew Assoc Am.'' 2004;41(3):231–240.</ref> | ||
** '''Endo-(1,3)-β-glucanase''' degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan.<ref name=muller>Muller R. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-53-0136 Factors influencing the stability of barley malt β-glucanase during mashing.] ''J Am Soc Brew Chem.'' 1995;53(3):136–140.</ref> | ** '''Endo-(1,3)-β-glucanase''' degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan, and may also help solubilize β-glucan.<ref name=muller>Muller R. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-53-0136 Factors influencing the stability of barley malt β-glucanase during mashing.] ''J Am Soc Brew Chem.'' 1995;53(3):136–140.</ref><ref name=kanbam>Kanauchi M, Bamforth CW. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2008.tb00332.x The relevance of different enzymes for the hydrolysis of β-glucans in malting and mashing.] ''J Inst Brew.'' 2008;114(3);224–229.</ref> | ||
** '''Endo-(1,4)-β-glucanase''' AKA '''cellulase''' degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan.<ref name=muller/> | ** '''Endo-(1,4)-β-glucanase''' AKA '''cellulase''' degrades soluble high-molecular-weight β-glucan into low-molecular-weight β-glucan.<ref name=muller/><ref name=kanbam/> | ||
** '''Exo-β-glucanase''' (optimal <40°C pH 4.5) degrades glucose from the ends of β-glucan.<ref name=esslinger/> | ** '''Exo-β-glucanase''' (optimal <40°C pH 4.5) degrades glucose from the ends of β-glucan.<ref name=esslinger/> | ||
*Phosphate liberation (see [[Phosphates]]) | *Phosphate liberation (see [[Phosphates]]) | ||