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Application of enzymes in beer brewing process.pptx
1. Application of
enzymes in beer
brewing process
LE NGUYEN YEN NHI - 20175034
LE THI TUYET - 20175340
NGUYEN THI THANH THUY - 20175234
PHAM THI HONG THU - 20175214
3. 1. Overview
Beer
One of the oldest and most widely consumed alcoholic
drinks in the word.
Brewed from cereal grains – most commonly from
malted barley, though wheat, maize (corn), and rice also
used.
Most modern beer is brewed with hops, which add
bitterness and other flavors and act as a natural
preservative and stabilizing agent.
4. Brewing
The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the
wort into the alcoholic drink known as beer in a fermentation process effected by yeast.
5. Brewing Process
There’re 8 main steps in the brewing process
and steps in the brewing house (brewing
stage) include:
1
illing the grain
of malt are crushed together to break
ernels in order to extract fermentable
ce a milled product called grist.
2
onversion
d into a mash tun, where it is
r in a process called mash
process uses natural enzymes in
starch down into sugars.
3
r tun, where a sweet
m the grain husks.
4
le, where it
e added.
5
8. Amylase - a class of enzymes that catalyze the
hydrolysis.
Utilized mainly in breaking down the starch into dextrins,
oligosaccharides, maltose, and glucose molecules as a
part of malting process.
During brewing both amylatic enzymes alpha and beta
amylases are utilized to convert the starch to its
fermentable form.
2.1.
AMYLASE
9. Source and
characteristic
1,4-α-D-glucan glucanohydrolase
Found in plants, fungi, and bacteria
β-AMYLASE
α-AMYLASE
Apper once germination has begun
Released from the starch granules
after the outer layers have been
already hydrolyzed in malting process
1,4-α-D-glucan maltohydrolase
Found in plants, fungi, and bacteria
Present in an inactive from prior to
germination
Released from the starch granules
after the outer layers have been
already hydrolyzed in malting process
10. α-amylase
Alpha-amylase breaks down large,
complex, insoluble starch molecules into
smaller, soluble molecules for the beta-
amylase.
After the alpha-amylase enzymes create
smaller soluble molecules, the beta-
amylase enzymes create most of the
fermentable sugars by breaking down
starch to create maltose, glucose and
maltose.
β-amylase
Function &
mechanism
These enzymes help create lighter bodies and more alcohol
11. Alpha amylase acts as an
endoenzyme hydrolyzing the
1,4 glycosidic bonds within the
starch chain to produce shorter
lengths, whilst beta amylase
acts as an exoenzyme
hydrolyzing the 1,4 glycosidic
bond two glucose units away
from the end of the chain
releasing maltose.
Catalysis the hydrolysis of amylose and amylopectin into
dextrins by breaking the internal α-(1,4) glycosidic bonds
between the α-glucose molecules.
Catalysis the hydrolysis of amylose and amylopectin into
maltose by breaking the extrernal α-(1,4) glycosidic
bonds.
13. Commercial
amylase and
advantage
Enhance beer fermentation.
Improve the quality of
saccharification fluid.
Commercial amylase
can be used in addition
to the endogenous from
malted barley.
However, for β-amylase
it is recommended to
use an external dose
depending on the
source of starch.
Improve and stabilize the
beer’s quality.
Reducing product costs by
replacing malt with non-malt
ingredients.
14. Beta glucanase – an enzyme that hydrolyzed
beta glucans.
One of the important enzymes in brewing flow-chart
especially during malting and mashing processes.
Break down the complex β-glucans located in the cell
walls of the barley endosperm to smaller units.
2.2.
BETA
GLUCANASE
15. β-Glucanase are found endogenously in barley
itself and is called endo-b1, 3-1, 4-glucanase.
The enzyme is essentially absent in raw
barley, but is synthesized during germination
and functions during malt modification to
remove the problematic β-glucans. The
enzyme is extremely sensitive to heat.
Source and
characteristic
16. ● Endo-β→3, 1→4-glucanase
(sometimes called endo-
barley-β-glucanase) which
potentiates the hydrolysis of a
β1→4 linkage adjacent to a
β1→3 linkage, thereby
leading to a rapid diminution
in the viscosity of β-glucan
solutions.
● This enzyme can be
employed to adjust the
viscosity of wort and beer,
through incorporation of the
enzyme in mash or beer.
Function &
mechanism
18. Commercial beta
glucan and advantage
Include the enzyme from
Bacillus subtilis, or
glucanases derived from
fungi such as Aspergillus,
Trichoderma, or Penicillium
Source
More different specificity,
including endo- and exo- β1-
3- and β1-4-glucanases. As
a consequence they are
much more comprehensive
in their removal of glucan
Comprehensive
More heat-tolerant
microbial β-glucanases
can be added to the mash
Heat-tolerant
Very similar to that from
malt.
Specificity
19. Protease - class of enzymes that catalyze the
hydrolysis of peptide bonds in proteins.
Used in brewing for many benefits and the most
important two are digestion of protein for clarification and
facilitation of malting.
There’re 2 kinds of protease that participating in protein
hydrolysis in the saccharification process: endopeptidase
and exopeptidase.
2.3.
PROTEASE
20. Source
These enzymes can be obtained from
plants, animals and microorganisms
in several conditions, such as high
salt concentrations.
21. ● Endopeptidase: Cleaving
peptide bonds in protein
to albumose, peptone and
polypeptide. This enzyme
albe to be more active
when attacking denatured
protein molecule.
● Exopeptidase: Cleaving
polypeptide to dipeptide
and amino acid. This
enzyme sequentially
breaks down each peptide
bond which be near
amino group (-NH2) or
carboxyl group (-COOH).
Function &
mechanism
22. Protease increase the degree of solubility of the proteins
and accordingly lowers the viscosity of beer.
Develops a good conditions for yeast growth by satisfying
the availability of free amino nitrogen which is necessary
for yeast growth.
During mashing protease softens the kernel layer by
hydrolyzing the cell wall protein leading to the exposure of
the starch to the mashing enzymes and accordingly better
mashing and wort fermentability.
May affect the quality of the foam which is very desirable
in most beers.
24. Commercial protease
& advantage
Increase the contents of
amino acids and total
nitrogen in the sweet
wort.
Reduction of the
nitrogen loss in the
boiling stage and of the
coagulable matter
content in beer.
Promoted higher
fermentation efficiency
and an increase of the
extract.
Although, protease is present
naturally in the barley kernel it
is mandatory to use external
commercial protease in order
to maintain an acceptable
beer quality, especially when
low degradation quality starch
is used.
25. CONCLUSION
1. All of the main enzymes
such as amylases,
proteases, beta glucanase
are crucial for the brewing
process, specially for
malting and mashing of
barley.
2. Choose suitable brewing
condition for each kind of
enzyme to improve beer
quality by avoiding off-
flavors
3. The additional of
exogenous enzymes
makes the brewing
process easier, faster,
more consistent and
saving significant amounts
of energy and transport.
