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 mal...
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| Veröffentlicht in: | Kvasný průmysl (On-line) 2011-07, Vol.57 (7/8), p.236-241 |
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| creator | Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin |
| description | 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. |
| doi_str_mv | 10.18832/kp2011025 |
| format | Article |
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Ustav Technologie Potravin ; Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin ; Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creator><creatorcontrib>Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin ; Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin ; Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><description>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.</description><identifier>ISSN: 0023-5830</identifier><identifier>EISSN: 2570-8619</identifier><identifier>DOI: 10.18832/kp2011025</identifier><language>cze ; eng</language><subject>AMILASAS ; AMYLASE ; AMYLASES ; BETA GLUCANASA ; BETA GLUCANASE ; BIODEGRADACION ; BIODEGRADATION ; BRASSAGE ; BREWING ; CEBADA CERVECERA ; CELLULASE ; CELULASA ; ENZYME PREPARATIONS ; EXTRACTOS ; EXTRACTS ; EXTRAIT ; GRAIN ; GRAINE ; GRANOS ; HIDROLASAS ; HORDEUM VULGARE ; http://www.fao.org/aos/agrovoc#c_1087 ; http://www.fao.org/aos/agrovoc#c_1419 ; http://www.fao.org/aos/agrovoc#c_15618 ; http://www.fao.org/aos/agrovoc#c_25485 ; http://www.fao.org/aos/agrovoc#c_2602 ; http://www.fao.org/aos/agrovoc#c_2767 ; http://www.fao.org/aos/agrovoc#c_3346 ; http://www.fao.org/aos/agrovoc#c_3662 ; http://www.fao.org/aos/agrovoc#c_369 ; http://www.fao.org/aos/agrovoc#c_36955 ; http://www.fao.org/aos/agrovoc#c_3729 ; http://www.fao.org/aos/agrovoc#c_4788 ; http://www.fao.org/aos/agrovoc#c_6242 ; http://www.fao.org/aos/agrovoc#c_6946 ; http://www.fao.org/aos/agrovoc#c_8157 ; http://www.fao.org/aos/agrovoc#c_9261 ; HYDROLASE ; HYDROLASES ; MALTEADO ; MALTING BARLEY ; METHODE ; METHODS ; METODOS ; MOSTO DE CERVEZA ; MOUT DE BIERE ; ORGE DE BRASSERIE ; PREPARACION ENZIMATICA ; PREPARATION ENZYMATIQUE ; PROTEASAS ; PROTEASE ; PROTEASES ; SEEDS ; SEMILLA ; VARIEDADES ; VARIETE ; VARIETIES ; WORT</subject><ispartof>Kvasný průmysl (On-line), 2011-07, Vol.57 (7/8), p.236-241</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c142t-d0e138aa8214356d0ca9ecf58211b9a701aead19a58dda3a068336d52ad501093</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><creatorcontrib>Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi</creatorcontrib><creatorcontrib>Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><creatorcontrib>Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><title>Determination of extract in barley grain by the enzymatic way</title><title>Kvasný průmysl (On-line)</title><description>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.</description><subject>AMILASAS</subject><subject>AMYLASE</subject><subject>AMYLASES</subject><subject>BETA GLUCANASA</subject><subject>BETA GLUCANASE</subject><subject>BIODEGRADACION</subject><subject>BIODEGRADATION</subject><subject>BRASSAGE</subject><subject>BREWING</subject><subject>CEBADA CERVECERA</subject><subject>CELLULASE</subject><subject>CELULASA</subject><subject>ENZYME PREPARATIONS</subject><subject>EXTRACTOS</subject><subject>EXTRACTS</subject><subject>EXTRAIT</subject><subject>GRAIN</subject><subject>GRAINE</subject><subject>GRANOS</subject><subject>HIDROLASAS</subject><subject>HORDEUM VULGARE</subject><subject>http://www.fao.org/aos/agrovoc#c_1087</subject><subject>http://www.fao.org/aos/agrovoc#c_1419</subject><subject>http://www.fao.org/aos/agrovoc#c_15618</subject><subject>http://www.fao.org/aos/agrovoc#c_25485</subject><subject>http://www.fao.org/aos/agrovoc#c_2602</subject><subject>http://www.fao.org/aos/agrovoc#c_2767</subject><subject>http://www.fao.org/aos/agrovoc#c_3346</subject><subject>http://www.fao.org/aos/agrovoc#c_3662</subject><subject>http://www.fao.org/aos/agrovoc#c_369</subject><subject>http://www.fao.org/aos/agrovoc#c_36955</subject><subject>http://www.fao.org/aos/agrovoc#c_3729</subject><subject>http://www.fao.org/aos/agrovoc#c_4788</subject><subject>http://www.fao.org/aos/agrovoc#c_6242</subject><subject>http://www.fao.org/aos/agrovoc#c_6946</subject><subject>http://www.fao.org/aos/agrovoc#c_8157</subject><subject>http://www.fao.org/aos/agrovoc#c_9261</subject><subject>HYDROLASE</subject><subject>HYDROLASES</subject><subject>MALTEADO</subject><subject>MALTING BARLEY</subject><subject>METHODE</subject><subject>METHODS</subject><subject>METODOS</subject><subject>MOSTO DE CERVEZA</subject><subject>MOUT DE BIERE</subject><subject>ORGE DE BRASSERIE</subject><subject>PREPARACION ENZIMATICA</subject><subject>PREPARATION ENZYMATIQUE</subject><subject>PROTEASAS</subject><subject>PROTEASE</subject><subject>PROTEASES</subject><subject>SEEDS</subject><subject>SEMILLA</subject><subject>VARIEDADES</subject><subject>VARIETE</subject><subject>VARIETIES</subject><subject>WORT</subject><issn>0023-5830</issn><issn>2570-8619</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNo9j0FLxDAQRoMoWNa9eBdyFqozSdNNDx6kuioseNGLlzCbpGt12y5JQOuvt7riaXjM44PH2CnCBWotxeX7TgAiCHXAMqEWkOsSq0OWAQiZKy3hmM1jfIOJRVGWAjN2deOTD13bU2qHng8N958pkE287fmawtaPfBPoB0aeXj33_dfYTbLlHzSesKOGttHP_-6MPS9vn-r7fPV491Bfr3KLhUi5A49SE2mBhVSlA0uVt42aGNcVLQDJk8OKlHaOJEGppSydEuQUIFRyxs73uzYMMQbfmF1oOwqjQTC_7ea_fZLP9nJDg6FNaKOpX6anmLpBgvwGgTFT0g</recordid><startdate>201107</startdate><enddate>201107</enddate><creator>Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creator><creator>Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi</creator><creator>Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creator><creator>Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creator><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201107</creationdate><title>Determination of extract in barley grain by the enzymatic way</title><author>Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin ; Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi ; Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin ; Sottnikova, V., Mendelova Univ., Brno (Czech Republic). 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Ustav Technologie Potravin</creatorcontrib><creatorcontrib>Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi</creatorcontrib><creatorcontrib>Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><creatorcontrib>Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Kvasný průmysl (On-line)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gregor, T., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</au><au>Cerkal, R., Mendelova Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi</au><au>Hrivna, L., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</au><au>Sottnikova, V., Mendelova Univ., Brno (Czech Republic). Ustav Technologie Potravin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of extract in barley grain by the enzymatic way</atitle><jtitle>Kvasný průmysl (On-line)</jtitle><date>2011-07</date><risdate>2011</risdate><volume>57</volume><issue>7/8</issue><spage>236</spage><epage>241</epage><pages>236-241</pages><issn>0023-5830</issn><eissn>2570-8619</eissn><abstract>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.</abstract><doi>10.18832/kp2011025</doi><tpages>6</tpages></addata></record> |
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| subjects | AMILASAS AMYLASE AMYLASES BETA GLUCANASA BETA GLUCANASE BIODEGRADACION BIODEGRADATION BRASSAGE BREWING CEBADA CERVECERA CELLULASE CELULASA ENZYME PREPARATIONS EXTRACTOS EXTRACTS EXTRAIT GRAIN GRAINE GRANOS HIDROLASAS HORDEUM VULGARE http://www.fao.org/aos/agrovoc#c_1087 http://www.fao.org/aos/agrovoc#c_1419 http://www.fao.org/aos/agrovoc#c_15618 http://www.fao.org/aos/agrovoc#c_25485 http://www.fao.org/aos/agrovoc#c_2602 http://www.fao.org/aos/agrovoc#c_2767 http://www.fao.org/aos/agrovoc#c_3346 http://www.fao.org/aos/agrovoc#c_3662 http://www.fao.org/aos/agrovoc#c_369 http://www.fao.org/aos/agrovoc#c_36955 http://www.fao.org/aos/agrovoc#c_3729 http://www.fao.org/aos/agrovoc#c_4788 http://www.fao.org/aos/agrovoc#c_6242 http://www.fao.org/aos/agrovoc#c_6946 http://www.fao.org/aos/agrovoc#c_8157 http://www.fao.org/aos/agrovoc#c_9261 HYDROLASE HYDROLASES MALTEADO MALTING BARLEY METHODE METHODS METODOS MOSTO DE CERVEZA MOUT DE BIERE ORGE DE BRASSERIE PREPARACION ENZIMATICA PREPARATION ENZYMATIQUE PROTEASAS PROTEASE PROTEASES SEEDS SEMILLA VARIEDADES VARIETE VARIETIES WORT |
| title | Determination of extract in barley grain by the enzymatic way |
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