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Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

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Abstract

Rye mashes obtained by the pressureless liberation of starch method were treated with supportive enzymes such as pullulanase (Promozyme 200L), endo-1,4-β-xylanase (Shearzyme 500L), cellulase (Cellustar), β-glucosidase (Novozyme) and bacillolysin (Bacillus neutral proteinase) (Neutrase 0.5L). Effects of this treatment on physicochemical properties of these mashes, the course and yield of alcoholic fermentation and concentration of by-products in raw spirits were determined. Treatment with the endo-1,4-β-xylanase and cellulase coupled with β-glucosidase caused the greatest decrease in viscosity of the mashes by 97–99% in relation to the reference mashes (1,051 mPa s). Mashes treated with pullulanase and endo-1,4-β-xylanase contained more reducing sugars and were characterized by the relatively high starch saccharification degree. All the applied enzymatic preparations, in particular Promozyme 200L, Shearzyme 500L and Neutrase 0.5L improved the dynamics and yield of fermentation of the rye mashes. Enzymes contained in the examined preparations had no significant impact on concentration of by-products in raw spirits

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Authors and Affiliations

  1. Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wolczanska 171/173, 90-924, Lodz, Poland

    Maria Balcerek & Katarzyna Pielech-Przybylska

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  1. Maria Balcerek
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  2. Katarzyna Pielech-Przybylska
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Correspondence to Maria Balcerek.

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Balcerek, M., Pielech-Przybylska, K. Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation. Eur Food Res Technol 229, 141–151 (2009). https://doi.org/10.1007/s00217-009-1035-y

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  • DOI: https://doi.org/10.1007/s00217-009-1035-y

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