Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer
Robert Duliński , Marek Zdaniewicz , Aneta Pater , Krzysztof Żyła
AbstractThe impact of two commercial enzyme preparations (Mats L Classic, Brewers Compass) used for mashing buckwheat malt was studied to assess their efficacies in releasing D-chiro- and myo-inositols, fermentable sugars and low molecular weight proteins and peptides. Concentrations of these compounds were determined in buckwheat malt, wort, and beer using sensitive ion-exchange and size exclusion chromatography techniques. These were preliminary studies whose general aim was to research the possibilities of functional beer production that could be dedicated for patients with coeliac disease. The application of enzyme preparations had no significant (Brewers Compass) or only little impact (Mats L Classic) on the recovery of D-chiro-inositol (DCI) and myo-inositol (MI) present in the buckwheat malt. In contrast to DCI, whose concentration in the buckwheat beer was 0.3 mg/mL, a minor fraction of MI (11–14.8%) was released into the beverage. In comparison to a barley beer, the oligosaccharide profile of the buckwheat beer was characterized by a relatively high proportion of residual sugars with a degree of polymerization above 5. SEC–HPLC chromatography showed significant changes within the polypeptide fractions after mashing and malting, with a marked increase in the proportion of low molecular weight peptides.
|Journal series||Journal of the American Society of Brewing Chemists, ISSN 0361-0470, e-ISSN 1943-7854, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Buckwheat beer, D-chiro-inositol, gluten-free products, HPAEC-PAD, myo-inositol, saccharide profile|
|ASJC Classification||; ;|
|Publication indicators||= 0; : 2018 = 0.586; : 2018 = 0.792 (2) - 2018=0.828 (5)|
|Citation count*||2 (2020-04-10)|
|Finansowanie||This work was supported by the Ministry of Science and Higher Education of Poland [grant number DS 3700/WTŻ/2017].|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.