β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

Brazil, Crislane; Oliveira, Débora Francielly de; Duarte, Rafael Augusto; Galo, Juliana Minardi; Lucchetta, Luciano; Santos, Eder da Costa dos; Hashimoto, Elisabete Hiromi

doi:10.1590/1678-4324-2019180315

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Article - Agriculture, Agribusiness and Biotechnology • Braz. arch. biol. technol. 62 • 2019 • https://doi.org/10.1590/1678-4324-2019180315 copy

β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg^-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the physical-chemical and sensory attributes were analyzed. The commercial enzyme addition in BRS-Caue and Elis (64 h), at concentration 25 and 50 mg.kg^-1, resulted in wort presenting proper β-Glucan content (≤ 178 mg.L^-1). The beer produced with malt germinated for 64 h and added with 50 mg.kg^-1 of β-glucanase was the one showing the largest number of physical-chemical and sensory parameters similar to the beer made with malt germinated for 96 h (conventional process). Commercial β-glucanase application in malt allowed accelerating the malting process without affecting the quality of the malt for beer production.

Keywords:
β-glucans; germination time; commercial enzyme

Cultivar	Moisture (%)	Germinative energy (%)	Protein (%)	β glucan (%)	Classification* (%)
BRS-Caue	11.93±0.05^a	97±0.82^a	11.20±0.08^a	3.72±0.53^a	92.27±0.33^b
BRS-Elis	10.47±0.05^b	98±1.70ª	10.33±0.05^b	3.37±0.36^a	93.20±0.08^a

Treatment	Germination Time (h) / β-glucanase (mg.kg^-1)
Treatment	96 / 0	64 / 0	64 / 25	64 / 50	64 / 100
	Moisture (%)
BRS Caue	4.17±0.05^d	4.80±0.00^c	5.47±0.05^a	5.23±0.05^b	5.20±0.00^b
BRS Elis	4.23±0.05^d	4.73±0.05^c	5.27±0.00^a	5.47±0.05^a	5.13±0.05^a
	Friability (%)
BRS Caue	85.0±0.86^a	70.80±0.73^b	68.6±0.83^b	69.96±0.94^b	68.70±1.36^b
BRS Elis	87.9±0.57ª	73.30±0.57^b	71.1±0.59^c	71.87±0.54^bc	71.63±0.37^bc
	β-Glucanase (U.kg^-1)
BRS Caue	471.0±22.5^a	317.7±27.4^c	339.3±13.3^bc	342.7±6.60^bc	396.3±19.1^b
BRS Elis	462.3±10.6^a	332.3±16.8^b	344.3±29.3^b	350.0±12.0^b	380.7±17.6^b

Treatment	Germination Time (h) / β-glucanase (mg.kg^-1)
	96 / 0	64 / 0	64 / 25	64 / 50	64 / 100
	Color (EBC)
BRS Caue	6.13±0.12^a	5.60±0.08^b.c	5.50±0.00^c	5.90±0.14^ab	5.57±0.05^c
BRS Elis	6.20±0.14^a	5.67±0.05^b	5.87±0.12^b	5.70±0.00^b	5.67±0.05^b
	Extract (%)
BRS Caue	80.90±0.08^c	81.40±0.08^b	81.40±0.08^b	82.13±0.21ª	81.53±0.05^b
BRS Elis	81.63±0.05^b	82.10±0.16ª	82.27±0.05ª	82.23±0.05ª	82.47±0.19ª
	pH
BRS Caue	5.97±0.02^a	5.84±0.01^c	5.94±0.01^ab	5.93±0.01^ab	5.91±0.03^b
BRS Elis	5.83±0.02^e	5.87±0.00^d	5.93±0.01^c	6.04±0.00^a	5.99±0.01^b
	Diastatic power (^oWK)
BRS Caue	304.3±3.86ª	277.7±6.13^bc	282.3±6.13^bc	268.7±2.87^c	286.0±5.89^b
BRS Elis	281.0±0.82^a	229.7±2.87^b	236.3±1.89^b	242.7±18.37^b	252.0±5,89^b
	Viscosity (mPa.s)
BRS Caue	1.45±0.01^c	1.57±0.01^a	1.55±0.00^a	1.51±0.00^b	1.52±0.00^b
BRS Elis	1.47±0.01^d	1.59±0.00^a	1.55±0.00^b	1.52±0.00^c	1.51±0.00^c

Treatment	Germination Time (h) / β-glucanase (mg.kg^-1)
Analyses	96 / 0	64 / 0	64 / 25	64 / 50
acidity (% m/v)	0.18±0.01^c	0.17±0.01^d	0.25±0.01^a	0.24±0.01^b
pH	4.26±0.03^c	4.35±0.02^b	4.48±0.05^a	4.51±0.05^a
SS* (ºBrix)	7.00±0.51^bc	7.05±0.20^b	8.40±0.11^a	6.48±0.52^c
Alcohol (%)	5.15±0.1^b	4.32±0.1^c	6.87±0.1^a	5.12±0.1^b
Reducing sugar (g.L^-1)	1.51±0,01^c	1.28±0,02^d	2.92±0,03^a	2.51±0,02^b
Real Extract (%)	5.01±0,16^bc	5.17±0,16^ab	5.27±0,12^a	4.97±0,08^c

Efect	Test	Valor	F	Efect df	Error df	p
Assessor	Wilks	0.186728	1.1500	30	339.0914	0.167657
Sample	Wilks	0.029056	13.781	230	576.5266	0.000000

Sensorial attributes	Beer samples
Sensorial attributes	96 / 0	64 / 0	64 / 25	64 / 50
Body	7.17^a	5.93^b	5.73^b	6.92^a
Turbidity	0.87^a	1.43^b	1.44^b	0.94^a
Foam formation	7.71^a	5.95^b	6.09^b	7.63^a
Foam stability	7.84^a	5.23^b	5.34^b	7.74^a
Aroma	7.52^a	5.80^b	6.59^b	4.43^c
Taste	6.94^a	4.20^b	2.67^c	7.33^a
Color	5.92^a	5.92^a	5.78^a	5.92^a
Gloss	5.78^a	6.13^a	5.62^a	6.16^a
Effervescence	7.76^a	7.72^a	7.80^a	8.04^a
Overall avaliation	8.52^a	8.26^a	8.07^a	8.47^a

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