Determination of extract in barley grain by the enzymatic way

The aim of this study was to establish the extract directly from the spring barley grain by means of enzymatic preparations based on proteases, cellulases, xylanases, beta-glucanases, and amylases. These enzymes decompose individual components of the grain in a similar way the natural enzymes in malt do, therefore, there is no need to malt the grain. The barley grain does not contain the necessary enzymes that are able to break down the extractive grain substances. The preparation of barley malt containing active enzymatic apparatus takes approximately 10 days in the micro malt house. The company GENENCOR International has developed a complete set of enzymes for extractive cereal grain substances decomposition. It was experimentally verified that the following sequencing of the enzymes was the most favorable: cellulase - xylanase - beta-glucanase - alpha-amylase - beta-amylase together with protease. Wort is created artificially after applying these enzymes into a solution containing crushed grain (so-called preliminary crushing) and after filtration of this solution. Its composition is similar to that of the conventional wort obtained from malt.