Relationships between the index of protein modification (Kolbach index) and hydrolytic enzyme production in a wheat malt

Abstract

In this study, the relationships between protein degradation, enzyme activities and quality of EBC (European Brewery Convention) wort were investigated. The Kolbach index of wheat malt at 37.6–42.7% was found to be suitable for acquiring higher enzyme activities. A globulin increase was the main factor that promoted the activities of the degradation enzymes. Strong synergistic activity was observed among the polysaccharide degradation activities of enzymes [α-amylase, β-amylase, β-glucanase, β-d-xylosidase and β-(1,4)-endoxylanase]. Increased protease production improved the Kolbach index of a wheat malt, that is, promoted the degradation of gliadins into albumins and globulins. Increased albumins and globulins resulted in increased enzyme activity for polysaccharide degradation. Increased enzyme activities demonstrated synergistic actions that ultimately promoted the quality indices of an EBC wort, including extract yield, α-amino nitrogen, acidity and chromaticity. Copyright © 2014 The Institute of Brewing & Distilling