Authors

The effect of enzyme preparations on the physicochemical properties of oat fermentolysates

DOI: 10.17586/1606-4313-2020-19-2-45-51
UDC 663.443.1

The effect of enzyme preparations on the physicochemical properties of oat fermentolysates

Meledina T.V., Ivanov V.A., Sergeeva A.A., Sychev S.I., Andreev V.V.

For citation: Meledina T.V., Ivanov V.A., Sergeeva A.A., Sychev S.I., Andreev V.V. The effect of enzyme preparations on the physicochemical properties of oat fermentolysates. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 2. p.45-51

Abstract
The influence of enzyme preparations on the physico-chemical quality indicators of enzymolysate (oat wort) obtained from oats was studied. The objects of study were chaffy oats (Avena sativa L.) harvested in 2017, barley malt, and Danisco's enzyme preparations. It was found that the use of enzyme preparations containing cytolytic and amylolytic enzymes in various combinations allows to obtain a wort of the same extractivity (5.9±0.1%), but the ratio between the fermented sugars depends on the dosage and enzyme producer. The least amount of maltose and maltotriose was contained in the wort obtained with the Diazyme X4 enzyme preparation in the amount of 1.4 g/kg of oats. The minimum value of the turbidity index of oat wort was obtained at the dosage of 0.9 g/kg of oats in the complex of cytolytic enzymes contained in Laminex Super 3G, meanwhile, this value was 13 times higher than in the wort, in which malt was used as an enzyme source. It has been established that during storage of all autoclaved samples of oat wort at 10°C for 14 days, there are no changes in their carbohydrate composition. Recommendations are given for the oat wort use in the production of syrups for various branches of the food industry.

Keywords: oats, malt, cytolytic enzymes, fermentolizate, fermentable carbohydrates, dry matter.

All references

1. Chekina M.S. Development of technology for mashing malt from oats. Beer and drinks. 2015. No. 6. P. 44-48. (in Russian)

2. Gribkova I.N. Influence of beta-glucan on beer quality. Proceedings “Actual problems of the beverage industry”. Moscow: VNIIPBiVP, 2018. P. 42. (in Russian)

3. Salomatov A.S. Obtaining beta-glucans from the barley method of acid extraction. Bulletin of the Altai State Agrarian University. 2015. No. 6 (128). p. 130-135. (in Russian)

4. Schnitzenbaumer B. Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum. PhD Thesis, University College Cork. 2013.

5. Sadiq Butt, M., Tahir-Nadeem, M., Khan, M.K., Shabir, R., and Butt, M.S. Unique among the cereals. Eur. J. Clin. Nutr. 2008. 47. P. 68-79.

6. Per Åman, Lena Rimsten, Roger Andersson Molecular Weight Distribution of β-Glucan in Oat-Based. Foods Cereal Chem. 2004. 81(3).P.356-360.

7. Chekina M.S., Meltdina T.V. Prospects for the use of oats in the production of special products. Proceedings of the St. Petersburg State Agrarian University. 2016. No. 43. P. 20-25. (in Russian)

8. Klose С., Mauch A., Wunderlich S., Thiele F., Zarnkow M.. Brewing with 100% Oat Malt. J. Inst. Brew. 2011. No 117(3). p. 411-421.

9. Moritz F.E.B. The use of oats in brewingIII. J. Inst. Brew. 1943. No. 49. P. 83-87.

10. Kiselev I.V., Lodygin A.D., Perevyshina T.A. The use of oats as an unmalted material in the development of new types of beer. Beer and drinks. 2011. No. 2. p. 16-17. (in Russian)

11. Hanke S., Zarnkow M., Kreisz S., and Back W. The use of oats in brewing. Monatsschr Brauwiss. 2005. No 58. P. 11-17.

12. Perevyshina T.A., Emelyanova S.A. Prospects for the use of oats in the process of wort production for new beers. Bulletin of the Stavropol Agro-Industrial Complex. 2014. No 3. p. 31-34.(in Russian)

13. Hübner F., Schehl B.D., Thiele F., and Arendt E.K. Investigation of the malting behavior of oats for brewing purposes. J. Am. Soc. Brew. Chem. 2009. No 67. P. 235-241.

14. Klose C., Mauch A., Wunderlich S., Thiele F., Zarnkow M., Jacob F., Arendt E.K. Brewing with 100% oat malt. J. Inst. Brew. 2011. No 117. P. 411-421.

15. Hübner F., and Arendt E.K. Studies on the influence of germination conditions on protein breakdown in buckwheat and oats. J. Inst. Brew. 2010. No 116. P. 3.

16. Klose C., Schehl B.D. and Arendt E.K.Fundamental study on protein changes taking place during malting of oats. J. Cereal Sci. 2009. No 49. P. 83-91.

17. Klose C., Thiele F. and Arendt E.K. Changes in the protein profile of oats and barley during brewing and fermentation. J. Am. Soc. Brew. Chem. 2010. No 68. P. 119-124.

18. Klose C. Brewing with 100% oat malt. Journal of the Institute of Brewing. 2011. Vol. 117. P. 411-421.

19. Muñoz-Insa A., Gastl M., Zarnkow M., Becker T. Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages. Span. J. Agric. Res. 2011. No 9. P. 510-523.

20. Kozhukhova A.V. Use of oats in brewing. Beer and drinks. 2007. No 2. P. 16. (in Russian)

21. Taylor D.G., Humphrey P.M., Boxall J. and Smith P.J. Brewing of English style ales with malted cereals, other than barley. Scand. Brew. Rev.2008. No 65. P.18-23.

22. Ivanova E.A. Chromatographic method for studying the content of beta-glucans in grains of new bare-grain varieties of barley. Food and processing industry. 2003. No 3. p. 902.(in Russian)

23. Schnitzenbaumer B., Arendt E.K., and Titze J. Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser. J. Cereal Sci. 2013. No 57. P. 39-46.

24. AMYLEX 4T. 2010. [Electronic resource]: Access Mode: URL: http://mags.datagraf.dk/epub/files/brewing e-guide/amylex_4t. pdf, (accessed: 13.10.2019).

25. DIAZYME X4. 2010. [Electronic resource]: access Mode: URL: http://mags.datagraf.dk/epub/files/brewing e-guide/diazyme_x4. pdf, (accessed: 13.10.2019).

26. LAMINEX Super 3G. 2011. [Electronic resource]: access Mode: URL: http://mags.datagraf.dk/epub/files/brewing e-guide/laminex_super_3g. pdf, (accessed: 13.10.2019).

27. State standard 29294-2014 Brewing malt. Technical conditions. Tekhekspert professional reference system. Approved. 01/01/2016. Moscow, Standartinform, 2016. (in Russian)

28. Ermolaeva G.A. Handbook of a laboratory worker in a brewing enterprise. St. Petersburg: Profession. 2004. P. 188-191. (in Russian)

29. Meledina T.V., Dedegkaev A.T., Afonin D.V. Beer quality: stability of taste and aroma, colloidal resistance. Tasting. SPb. Profession. 2011. P. 18-20. (in Russian)

Read the full article