The Impact of Phytases on the Release of Bioactive Inositols the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

Robert Duliński , Marek Zdaniewicz , Aneta Pater , Dagmara Poniewska , Krzysztof Żyła

Abstract

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo‐inositol and D‐chiro‐inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well‐established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo‐inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D‐chiro‐inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn2+ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo‐ and D‐chiro‐inositols.
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
, Dagmara Poniewska
Dagmara Poniewska,,
-
, Krzysztof Żyła (FoFT / DoFB)
Krzysztof Żyła,,
- Department of Food Biotechnology
Journal seriesBiomolecules, ISSN 2218-273X, e-ISSN 2218-273X, (N/A 100 pkt)
Issue year2020
No10
Pages1-10
Publication size in sheets0.5
Article number166
Keywords in EnglishD‐chiro‐inositol; myo‐inositol; buckwheat beer; HPAEC‐PAD; inositol phosphates profile
ASJC Classification1303 Biochemistry; 1312 Molecular Biology
DOIDOI:10.3390/biom10020166
URL https://www.mdpi.com/2218-273X/10/2/166/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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The Impact of Phytases on the Release of Bioactive Inositols the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production of 12-02-2020
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Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.641; WoS Impact Factor: 2018 = 4.694 (2)
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