Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing.

Abstract

This study investigated the properties of the Korean barley Gwangmaek wort and compared them to those of the imported Pilsner. The reducing sugar content of Gwangmaek (52.13 mg/mL) was 13% lower than that of Pilsner. The filtration time for Gwangmaek (53 min) was 2.5 times longer than that of Pilsner. The α-amylase and amyloglucosidase treatments increased the reducing sugar content of Gwangmaek up to that of Pilsner. However, the filtration time (88min) significantly increased after the enzyme treatment. In terms of β-glucan contents measured during the mashing process of Pilsner, Gwangmaek, and α-amylase and amyloglucosidase-treated Gwangmaek, the enzyme-treated Gwangmaek had the highest at 232.23mg/L, followed by Gwangmaek (190.31 mg/L) and Pilsner (82.82mg/L). When β-glucanase was added during mashing, there was no change in reducing sugar content. However, the filtration time significantly decreased from 88 to 29 min, and viscosity also declined from 1.78 to 1.42 cp.