VIEW ARTICLE    DOI: 10.1094/ASBCJ-39-0046

Enzymology of the Mashing Step During Beer Production. Leo J. Denault, P. R. Glenister, and S. Chau, Brewing Research, Biotechnology Group, Miles Laboratories, Inc., Elkhart, IN 46515. J. Am. Soc. Brew. Chem. 39:0046, 1981.

α-Amylase, alkaline protease, neutral protease, and β-glucanase were extracted from a crude microbial enzyme preparation and partially purified. β-Amylase was extracted from soy flour. The effects of these enzymes on malt and barley were studied, using a modified infusion mashing schedule. The effects of α-amylase, β-amylase, and β-glucanase on corn and rice during mashing were also studied. Minimum effective levels of α-amylase, β-amylase, and β-glucanase on various substrates were determined. Neutral protease was significantly more effective than alkaline protease in hydrolyzing malt and barley protein. Data obtained from this study should allow calculation of the optimum mix of enzymes required for any specified mash bill.

Keywords: Alkaline protease, α-Amylase, β-Amylase, Cereal adjuncts, β-Glucanase, Neutral protease