Development of enzyme catalyzed process for the reduction of beta-glucan during the malting process

开发麦芽加工过程中减少 β-葡聚糖的酶催化工艺

• 批准号: 461614-2013
• 负责人: Rakshit, Sudip
• 金额: $ 1.82万
• 依托单位: Lakehead University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=542696
• 关键词: Development; enzyme; catalyzed; process; reduction

Malting is a process during which germination of barley is initiated. This leads to a build up of enzymes in the grain that are used to break down the polymers that are stored in them. The biopolymers present in the grain include starch, proteins and beta glucans. During the mashing process in a brewery these polymers are hydrolyzed (broken down) to its monomers by the enzymes amylase, protease and beta glucanase respectively.

麦芽发芽是大麦萌发的过程。这会导致谷物中酶的积累，这些酶用于分解储存在谷物中的聚合物。谷物中存在的生物聚合物包括淀粉、蛋白质和β-葡聚糖。在啤酒厂的糖化过程中，这些聚合物分别被淀粉酶、蛋白酶和β-葡聚糖酶水解(分解)为其单体。