Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size

• Published in: Amylase Vol. 3; no. 1; pp. 1 - 18
• Main Authors: Quek, Wei Ping, Yu, Wenwen, Fox, Glen P., Gilbert, Robert G.
• Format: Journal Article
• Language: English
• Published: De Gruyter Open 01.04.2019
• Subjects: amylase; barley; gel permeation chromatography; malting; mashing; starch
• ISSN: 2450-9728; 2450-9728
• DOI: 10.1515/amylase-2019-0001

In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commercial methodologies. Starch molecular structural parameters were obtained using size-exclusion chromatography, and fitted using biosynthesis-based models. Correlation analysis using the resulting parameters showed larger grain sizes contained fewer long amylopectin chains, higher amylase activities and soluble protein level. Medium grain sizes released most sugars during mashing, because of higher starch utilization from the action of amylases, and shorter amylose chains. As starch is the substrate for amylase-driven fermentable sugars production, measuring its structure should be a prime indication for mashing performance, and should be used as an industry specification when selecting barley grains for brewing.