Beta-Glucanase in Breweries

Abstract

AbstractThe beta-glucan content from the endosperm cell wall of barley has a major impact on the quality of beer, especially during the filtration step, a major concern in the brewing industry. The high quantity and molecular weight of beta-glucans increase beer viscosity. Beta-glucan precipitates and forms gels and hazes. All these factors affect the yield of beer extraction. Grains with high beta-glucan content require lengthier germination during malting. Inactivation of endogenous beta-glucanase in cereal grains, during high-temperature processing steps in beer production considering the addition of exogenous commercial beta-glucanase in breweries as a substitute. It accelerates the overall process and preserves the quality of malt and beer. Understanding the physicochemical properties, hydrolysis and aggregation mechanisms of beta-glucan polymers helps to reduce the processing difficulties. This chapter summarizes the understanding of the barley beta-glucan, action and properties of endogenous barley beta-glucanases, application of exogenous microbial beta-glucanase during the malting and brewing processes.KeywordsBarley beta-glucanEndogenous beta-glucanaseExogenous beta-glucanase