Amylases brewing

The B-amylase has been used to produce extremely high maltose syrups for confectionery industries and high conversiem syrups used in brewing (77-79). Figure 2 shows the effect of B-amylase and pullulanase on the time course of maltose... 

Fungal amylase has relative low heat stability and its major application is in the baking industry to supplement the variable activity of amylase present in wheat flour. Bacterial amylase is much more heat stable and it is used in brewing, starch degradation, alcohol, textile, and detergent industries. The organisms commonly used for the commercial production of a-amylase include ... 

In the brewing industry, there is a development toward substitution of malt with unmalted barley and amylase, by use of glu-canase and protease of microbial origin. The neutral protease from Bacillus amyloliquefaciens and the thermostable neutral protease Bacillus subtilis var. thermoproteolyticus have been used by brewers successfully to hydrolyze barley proteins into amino acids and peptides. 

Beverages Improve brewing process Clarification fruit juices Coffee, tea and cocoa proc. Protease, glucanase Pectinase, cellulase, amylase Pectinase, tannase... 

Amylases a- and P-amylase, amyloglucosidase, pullulanase Starch conversion, bread making, brewing, production of HFCS, distilled alcoholic beverages, vinegar... 

For the mash, the ground malt is combined with brewing water and partially degraded by the malt enzymes and solubilised. Approx. 8 hectolitres are needed for 100 kg of malt. Important for the composition of the wort, and thus for type and quality of the beer, are pH-value and temperature. The alpha-amylases of the malts show optimum efficiency at a temperature of 72-76°C and a pH-value of 5.3-5.8. The beta-amylases have their optimum between 60-65°C and a pH-value of 4.6, and the proteinases between 55-65°C and a pH-value of 4.6. Since wort has a neutral pH-value of approx. 6.0, there are no optimum conditions without the correction of pH-value. 

Japan has a long tradition in the fermentation industry to produce rice wine sake and a variety of fermented foodstuffs such as fermented soy sauce shoyu . Before introduction of modern science and technology at the end of the last century, engineer s guilds in the brewing manufacturers had established a sophisticated system of rational technologies, even empirically. The best example is the sake brewing process, in which saccharification of rice starch by amylases... 

Fungamyl . [Novo Nordisk] Fungal amylase enzyme for baking, in starch industry, brewing. 

T rmamyl . [Novo Nordisk] Alpha-amylase heat-stable enzyme for starch liquefaction, for laundry and dishwash detergents, alcohol, brewing, and textile industries. 

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