The effect of added enzymes on process potentials derived from different qualities of barley

a model study using simulated mashing conditions by rapid visco analyser

Radhakrishna Shetty, Shiwen Zhuang, Preben Bøje Hansen, Timothy John Hobley

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

Abstract

Barley sorting is an important step for picking up grain of desired quality. Whilst brewing with 100% sorted barley (picked high quality) has become realistic with the addition of exogenous enzymes, the effect of added enzymes on process potentials derived from un-sorted barley (mixed) and sorted-out barley (low quality ) were almost not investigated. The aims of this study were to examine the rheological behaviours of sorted out barleys affected by addition of enzymes in comparison with sorted barley, and to evaluate the quality attributes derived from respective barleys focusing on wort fermentabilty and filterability parameters. To achieve this, rapid visco analyser was used to simulate brewery mashing process by applying two commercial enzymes (Ondea® Pro and Cellic® CTec2) at lab scale. During the simulated process, the rheological profile of low quality barley was markedly different from others, irrespective of enzyme type, whereas small difference was observed between the sorted and un-sorted barley. With respect to the major wort nutrients for fermentation, the sorted-out barley generated the lowest sugar yield, regardless of the enzyme used; however, the use of Cellic® CTec2 resulted in significantly higher sugar content compared to Ondea® Pro, irrespective of the quality types of barley. Interestingly, considerably higher levels of free amino nitrogen were observed resulting from the sorted-out barley, likely due to the smaller size/weight of the barley compared to others. For wort filterability, the Ondea® Pro treatment resulted in significantly lower turbidity and smaller particle size compared to Cellic® CTec2; however, this effect was observed in sorted and un-sorted barley but not in sorted-out barley. Consequently the un-sorted barley demonstrated great potential in brewing process with added enzymes, whereas the sorted-out barley is not comparable to sorted barley in terms of rheological behaviors of mashes, as well as nutrient and filtration parameters studied, showing potential as biofuel feedstock that can be degraded to fermentable sugars by enzymes such as Cellic® CTec2.
Original languageEnglish
Publication date2016
Number of pages1
Publication statusPublished - 2016
EventSustain-ATV Conference 2016 - Technical University of Denmark, Kgs. Lyngby, Denmark
Duration: 30 Nov 201630 Nov 2016
http://www.sustain.dtu.dk/

Conference

ConferenceSustain-ATV Conference 2016
LocationTechnical University of Denmark
CountryDenmark
CityKgs. Lyngby
Period30/11/201630/11/2016
Internet address

Bibliographical note

Sustain Abstract F-4

Cite this

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title = "The effect of added enzymes on process potentials derived from different qualities of barley: a model study using simulated mashing conditions by rapid visco analyser",
abstract = "Barley sorting is an important step for picking up grain of desired quality. Whilst brewing with 100{\%} sorted barley (picked high quality) has become realistic with the addition of exogenous enzymes, the effect of added enzymes on process potentials derived from un-sorted barley (mixed) and sorted-out barley (low quality ) were almost not investigated. The aims of this study were to examine the rheological behaviours of sorted out barleys affected by addition of enzymes in comparison with sorted barley, and to evaluate the quality attributes derived from respective barleys focusing on wort fermentabilty and filterability parameters. To achieve this, rapid visco analyser was used to simulate brewery mashing process by applying two commercial enzymes (Ondea{\circledR} Pro and Cellic{\circledR} CTec2) at lab scale. During the simulated process, the rheological profile of low quality barley was markedly different from others, irrespective of enzyme type, whereas small difference was observed between the sorted and un-sorted barley. With respect to the major wort nutrients for fermentation, the sorted-out barley generated the lowest sugar yield, regardless of the enzyme used; however, the use of Cellic{\circledR} CTec2 resulted in significantly higher sugar content compared to Ondea{\circledR} Pro, irrespective of the quality types of barley. Interestingly, considerably higher levels of free amino nitrogen were observed resulting from the sorted-out barley, likely due to the smaller size/weight of the barley compared to others. For wort filterability, the Ondea{\circledR} Pro treatment resulted in significantly lower turbidity and smaller particle size compared to Cellic{\circledR} CTec2; however, this effect was observed in sorted and un-sorted barley but not in sorted-out barley. Consequently the un-sorted barley demonstrated great potential in brewing process with added enzymes, whereas the sorted-out barley is not comparable to sorted barley in terms of rheological behaviors of mashes, as well as nutrient and filtration parameters studied, showing potential as biofuel feedstock that can be degraded to fermentable sugars by enzymes such as Cellic{\circledR} CTec2.",
author = "Radhakrishna Shetty and Shiwen Zhuang and Hansen, {Preben B{\o}je} and Hobley, {Timothy John}",
note = "Sustain Abstract F-4; Sustain-ATV Conference 2016 ; Conference date: 30-11-2016 Through 30-11-2016",
year = "2016",
language = "English",
url = "http://www.sustain.dtu.dk/",

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The effect of added enzymes on process potentials derived from different qualities of barley : a model study using simulated mashing conditions by rapid visco analyser. / Shetty, Radhakrishna; Zhuang, Shiwen; Hansen, Preben Bøje; Hobley, Timothy John.

2016. Abstract from Sustain-ATV Conference 2016, Kgs. Lyngby, Denmark.

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

TY - ABST

T1 - The effect of added enzymes on process potentials derived from different qualities of barley

T2 - a model study using simulated mashing conditions by rapid visco analyser

AU - Shetty, Radhakrishna

AU - Zhuang, Shiwen

AU - Hansen, Preben Bøje

AU - Hobley, Timothy John

N1 - Sustain Abstract F-4

PY - 2016

Y1 - 2016

N2 - Barley sorting is an important step for picking up grain of desired quality. Whilst brewing with 100% sorted barley (picked high quality) has become realistic with the addition of exogenous enzymes, the effect of added enzymes on process potentials derived from un-sorted barley (mixed) and sorted-out barley (low quality ) were almost not investigated. The aims of this study were to examine the rheological behaviours of sorted out barleys affected by addition of enzymes in comparison with sorted barley, and to evaluate the quality attributes derived from respective barleys focusing on wort fermentabilty and filterability parameters. To achieve this, rapid visco analyser was used to simulate brewery mashing process by applying two commercial enzymes (Ondea® Pro and Cellic® CTec2) at lab scale. During the simulated process, the rheological profile of low quality barley was markedly different from others, irrespective of enzyme type, whereas small difference was observed between the sorted and un-sorted barley. With respect to the major wort nutrients for fermentation, the sorted-out barley generated the lowest sugar yield, regardless of the enzyme used; however, the use of Cellic® CTec2 resulted in significantly higher sugar content compared to Ondea® Pro, irrespective of the quality types of barley. Interestingly, considerably higher levels of free amino nitrogen were observed resulting from the sorted-out barley, likely due to the smaller size/weight of the barley compared to others. For wort filterability, the Ondea® Pro treatment resulted in significantly lower turbidity and smaller particle size compared to Cellic® CTec2; however, this effect was observed in sorted and un-sorted barley but not in sorted-out barley. Consequently the un-sorted barley demonstrated great potential in brewing process with added enzymes, whereas the sorted-out barley is not comparable to sorted barley in terms of rheological behaviors of mashes, as well as nutrient and filtration parameters studied, showing potential as biofuel feedstock that can be degraded to fermentable sugars by enzymes such as Cellic® CTec2.

AB - Barley sorting is an important step for picking up grain of desired quality. Whilst brewing with 100% sorted barley (picked high quality) has become realistic with the addition of exogenous enzymes, the effect of added enzymes on process potentials derived from un-sorted barley (mixed) and sorted-out barley (low quality ) were almost not investigated. The aims of this study were to examine the rheological behaviours of sorted out barleys affected by addition of enzymes in comparison with sorted barley, and to evaluate the quality attributes derived from respective barleys focusing on wort fermentabilty and filterability parameters. To achieve this, rapid visco analyser was used to simulate brewery mashing process by applying two commercial enzymes (Ondea® Pro and Cellic® CTec2) at lab scale. During the simulated process, the rheological profile of low quality barley was markedly different from others, irrespective of enzyme type, whereas small difference was observed between the sorted and un-sorted barley. With respect to the major wort nutrients for fermentation, the sorted-out barley generated the lowest sugar yield, regardless of the enzyme used; however, the use of Cellic® CTec2 resulted in significantly higher sugar content compared to Ondea® Pro, irrespective of the quality types of barley. Interestingly, considerably higher levels of free amino nitrogen were observed resulting from the sorted-out barley, likely due to the smaller size/weight of the barley compared to others. For wort filterability, the Ondea® Pro treatment resulted in significantly lower turbidity and smaller particle size compared to Cellic® CTec2; however, this effect was observed in sorted and un-sorted barley but not in sorted-out barley. Consequently the un-sorted barley demonstrated great potential in brewing process with added enzymes, whereas the sorted-out barley is not comparable to sorted barley in terms of rheological behaviors of mashes, as well as nutrient and filtration parameters studied, showing potential as biofuel feedstock that can be degraded to fermentable sugars by enzymes such as Cellic® CTec2.

M3 - Conference abstract for conference

ER -