Malting, applications

The application of enzymes has a long history in the flour, milling and baking industries (Haarasilta and Pullinen, 1992). Cereal-based enzymes have been used for decades in the form of different malt products, such as malt flour, malt extract and malt-based improvers. The use of fungal hr-amylases became widespread during the 1960 s. hr-Amylases produce dextrins, which ate further broken down to sugars by naturally... 

Other applications for PGRs include the enhancement of crop establishment through the promotion of roots from cuttings, the prevention of sprouting in storage potatoes and the stimulation of germination and hence of starch hydrolysis in malting barley prior to fermentation. 

Brewing - PEER] (Vol 4) -enzymes in pNZYME APPLICATIONS - INDUSTRIAL] (Vol9) -malt in [MALTS AND MALTING] (Vol 15) -monitonng of piOPOLYMERS - ANALYTICALTECHNIQUES] (Vol4)... 

Bromelain (from pineapple) has applications in milk clotting. Malt extract from barley has amylolytic enzymes used in beer brewing. 

Brewery s spent grain (BSG) is the residue of malt and grain remaining in the mash kettle after the liquefaction and saccharification of starch to produce the wort. Since the manufacture of just 1 L of beer leads to about 0.04 kg of dry BSG, this material is largely available throughout the year. BSG is only used in low added-value applications such as feed, and therefore upgrading solutions are needed. 

Brune, D., S. Malts son, and K. Liden Application of a Betatron in Photo-nuclear Activation Analysis. The 1968 International Conference Modem Trends in Activation Analysis, Gaithersburg, Maryland, October 7—11, 1968, Paper 2. 

Perhaps a more fundamental application of crystal field spectral measurements, and the one that heralded the re-discovery of crystal field theory by Orgel in 1952, is the evaluation of thermodynamic data for transition metal ions in minerals. Energy separations between the 3d orbital energy levels may be deduced from the positions of crystal field bands in an optical spectrum, malting it potentially possible to estimate relative crystal field stabilization energies (CFSE s) of the cations in each coordination site of a mineral structure. These data, once obtained, form the basis for discussions of thermodynamic properties of minerals and interpretations of transition metal geochemistry described in later chapters. 

H. Ottinger, A. Bareth, and T. Hofmann, Characterization of natural cooling compounds formed from glucose and L-proline in dark malt by application of taste dilution analysis, J. Agric. Food Chem., 2001, 49, 1336-1344. 

Source. Enzymes for food applications come from all three kingdoms plant, animal, and microbial. Traditionally used plant and animal enzymes are the plant proteases such as papain, ficin and bromelain, plant amylases from malt, and animal rennin which is used in cheese manufacture. Microbial cells are the usual and most promising future source of industrial enzymes. Estimates of the number of microorganisms in the world tested as potential sources of enzymes fall around 2% with only about 25 organisms, including a dozen or so fungi, currently used for industrial enzymes. 

Malt The product of the controlled germination of barley. Produced as a clear amber to dark brown liquid preparations or as a white to tan powder. Major active principles (1) a-amylase and (2) /3-amylase. Typical applications used in baking used in the manufacture of alcoholic beverages and of syrups. 

Application and Principle This procedure is used to determine the a-amylase activity of enzyme preparations derived from Aspergillus niger var. Aspergillus oryzae var. Rhizopus oryzae var. and barley malt. The assay is based on the time required to obtain a standard degree of hydrolysis of a starch solution at 30° 0.1°. The degree of hydrolysis is determined by comparing the iodine color of the hydrolysate with that of a standard. 

The application of quality control procedures to ensure that satisfactory analytical performance of enzyme assays is maintained on a day-to-day basis is complicated by the tendency of enzyme preparations to undergo denaturation with loss of activity. This maltes it difficult to distinguish between poor analytical performance and denaturation as possible causes of a low result obtained for a control sample introduced into a batch of analyses. Assured stability within a defined usable time span is therefore the prime requirement for enzyme control materials, as it is for enzyme calibrators. However, specifications for the two types of materials can differ in other respects. Because the function of a calibrator is to provide a stated activity under defined assay conditions, it is not necessary for it to show sensitivity to changes in the assay system identical to those of the samples under test therefore within certain Umits, enzymes from various sources can be considered in the search for stability. However, it is the function of a control to reveal small variations in reaction conditions, so it must mimic the samples being analyzed. The preparation of enzymes from human sources is not by itself a guarantee of an effective control. For example, human placental ALP is very stable, but it differs significantly in kinetic properties from the liver and bone enzymes that contribute most of the ALP activity of human serum samples it is therefore not an ideal enzyme for use in control material for the determination of ALP. 

Process flavourings for application in sweet and bakery goods (e.g. flavourings with chocolate, malt, caramel, egg, coffee or biscuit tonality) have been known for an even longer time than their savoury counterparts. Sulphur-containing aroma precursors such a cysteine are not the main concern of sweet process flavourings, and in many cases they even have to be avoided in order to prevent the formation of off-flavours. 

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