Maltose brewing

Such symps are used in the preparation of confections, preserves, and other foodstuffs. The maltose in malt symps is important in brewing (see Beer). Intravenous feeding (primarily in Europe and Japan) and sports beverage formulations take advantage of the fact that energy release from maltose becomes accessible to the body at a slower rate than energy suppHed by monosaccharides (31). 

Fermentabihty of com symps by yeast is important in certain food appHcations, eg, baking and brewing. The fermentable sugars present in corn symp are dextrose, maltose, and maltotriose. Fermentabihty of maltose or maltotriose depends on the specific fermentation process and organism. In general, greater fermentabihty is obtained at higher DE levels. 

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... 

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... 

To produce maltose-containing syrups in brewing and baking industries... 

The intention of Cuisinier was that th maltose products should be used for brewing purposes, for making liqueurs, sweetening wiues, and in the distillery. It may be noted that the proportion of maltose m commercial glucose generally exceeds that of glucose (dextrose), the content of the latter may be as low as 12 per cent. 

Enzymatic Hydrolysis. Comparatively few large-scale operations depend upon enzymes for hydrolysis, though one or two enzymes (urease) are used for analytical purposes. Molasses is converted by invertase in the manufacture of industrial alcohol, and, of course, the whole brewing industry depends upon the complex hydrolysis of starch into maltose and glucose by the amylases. Despite its occasional industrial application, enzymatic hydrolysis is, however, primarily the concern of the biochemist. ... 

The uptake of maltose and maltotriose is mediated by specific inducible permeases [20, 21], A coordinated induction of an a-glucosidase (maltase) also occurs, so that on entering the cell both sugars are hydrolyzed to glucose [22,23]. Neither the permeases nor the maltase are synthesized in the presence of glucose (>0 4% w/v for brewing yeasts [24]) and hence are said to be catabolite repressed [25]. 

For the production of AFB, special yeasts that produce lower amounts of ethanol or no ethanol at all can be used as well. This can be achieved either by selection of proper yeast strains that are not able to ferment maltose and maltotriose (e.g. Saccharomy-codes ludwigii) or by intentional modification of brewing yeast by random mutation or genetic engineering (Branyik, Silva, et al 2012 Burberg Zamkow, 2009). 

Sugars In the brewing industry, IC is used for the determination and monitoring of fermentable sugars, such as glucose, fructose, isomaltose, sucrose, maltose, maltotriose, and numerous others. For sensitive detection, pulsed amperometric detection is often preferred. 

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