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


The 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.
Author Robert Duliński (FoFT / DoFB)
Robert Duliński,,
- Department of Food Biotechnology
, Marek Zdaniewicz (FoFT / DoFTaTM)
Marek Zdaniewicz,,
- Department of Fermentation Technology and Technical Microbiology
, Aneta Pater (FoFT / DoFTaTM)
Aneta Pater,,
- Department of Fermentation Technology and Technical Microbiology
, Krzysztof Żyła (FoFT / DoFB)
Krzysztof Żyła,,
- Department of Food Biotechnology
Journal seriesJournal of the American Society of Brewing Chemists, ISSN 0361-0470, e-ISSN 1943-7854, (N/A 40 pkt)
Issue year2019
Publication size in sheets0.5
Keywords in English Buckwheat beer, D-chiro-inositol, gluten-free products, HPAEC-PAD, myo-inositol, saccharide profile
ASJC Classification1106 Food Science; 1305 Biotechnology; 2402 Applied Microbiology and Biotechnology
Internal identifierWTŻ/2019/27
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.586; WoS Impact Factor: 2018 = 0.792 (2) - 2018=0.828 (5)
Citation count*2 (2020-04-10)
Additional fields
FinansowanieThis work was supported by the Ministry of Science and Higher Education of Poland [grant number DS 3700/WTŻ/2017].
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