A model for the prediction of β-glucanase activity and β-glucan concentration during mashing

Anu Kettunen, Jari Hämäläinen (Corresponding Author), Katharina Stenholm, Kirsti Pietilä

    Research output: Contribution to journalArticleScientificpeer-review

    17 Citations (Scopus)

    Abstract

    A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded by dissolved β-glucanases in the liquid phase. Increasing mashing temperature increases the amount of soluble β-glucans in the malt grist phase. Measurements from laboratory scale mashings with different temperature profiles were used for the estimation of the model parameters for a malt produced from the Finnish barley variety Kustaa. The differences between the predicted and measured wort β-glucan concentrations at the end of mashing were 0.04-0.12 g litre−1 in laboratory scale mashings with different malts and in an industrial scale mashing experiment. β-Glucanase activity in the liquid phase during mashing could be predicted with sufficient accuracy in all cases analysed. The simulation results showed that the lowest β-glucan concentration was achieved when the mashing-in temperature was 48 °C.
    Original languageEnglish
    Pages (from-to)185-200
    Number of pages16
    JournalJournal of Food Engineering
    Volume29
    Issue number2
    DOIs
    Publication statusPublished - 1996
    MoE publication typeA1 Journal article-refereed

    Fingerprint

    Glucans
    glucans
    malt
    prediction
    Temperature
    temperature
    liquids
    Hordeum
    temperature profiles
    Hydrolysis
    Theoretical Models
    mathematical models
    hydrolysis
    barley

    Keywords

    • mashing

    Cite this

    Kettunen, Anu ; Hämäläinen, Jari ; Stenholm, Katharina ; Pietilä, Kirsti. / A model for the prediction of β-glucanase activity and β-glucan concentration during mashing. In: Journal of Food Engineering. 1996 ; Vol. 29, No. 2. pp. 185-200.
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    abstract = "A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded by dissolved β-glucanases in the liquid phase. Increasing mashing temperature increases the amount of soluble β-glucans in the malt grist phase. Measurements from laboratory scale mashings with different temperature profiles were used for the estimation of the model parameters for a malt produced from the Finnish barley variety Kustaa. The differences between the predicted and measured wort β-glucan concentrations at the end of mashing were 0.04-0.12 g litre−1 in laboratory scale mashings with different malts and in an industrial scale mashing experiment. β-Glucanase activity in the liquid phase during mashing could be predicted with sufficient accuracy in all cases analysed. The simulation results showed that the lowest β-glucan concentration was achieved when the mashing-in temperature was 48 °C.",
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    author = "Anu Kettunen and Jari H{\"a}m{\"a}l{\"a}inen and Katharina Stenholm and Kirsti Pietil{\"a}",
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    A model for the prediction of β-glucanase activity and β-glucan concentration during mashing. / Kettunen, Anu; Hämäläinen, Jari (Corresponding Author); Stenholm, Katharina; Pietilä, Kirsti.

    In: Journal of Food Engineering, Vol. 29, No. 2, 1996, p. 185-200.

    Research output: Contribution to journalArticleScientificpeer-review

    TY - JOUR

    T1 - A model for the prediction of β-glucanase activity and β-glucan concentration during mashing

    AU - Kettunen, Anu

    AU - Hämäläinen, Jari

    AU - Stenholm, Katharina

    AU - Pietilä, Kirsti

    N1 - Project code: BEL0121

    PY - 1996

    Y1 - 1996

    N2 - A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded by dissolved β-glucanases in the liquid phase. Increasing mashing temperature increases the amount of soluble β-glucans in the malt grist phase. Measurements from laboratory scale mashings with different temperature profiles were used for the estimation of the model parameters for a malt produced from the Finnish barley variety Kustaa. The differences between the predicted and measured wort β-glucan concentrations at the end of mashing were 0.04-0.12 g litre−1 in laboratory scale mashings with different malts and in an industrial scale mashing experiment. β-Glucanase activity in the liquid phase during mashing could be predicted with sufficient accuracy in all cases analysed. The simulation results showed that the lowest β-glucan concentration was achieved when the mashing-in temperature was 48 °C.

    AB - A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded by dissolved β-glucanases in the liquid phase. Increasing mashing temperature increases the amount of soluble β-glucans in the malt grist phase. Measurements from laboratory scale mashings with different temperature profiles were used for the estimation of the model parameters for a malt produced from the Finnish barley variety Kustaa. The differences between the predicted and measured wort β-glucan concentrations at the end of mashing were 0.04-0.12 g litre−1 in laboratory scale mashings with different malts and in an industrial scale mashing experiment. β-Glucanase activity in the liquid phase during mashing could be predicted with sufficient accuracy in all cases analysed. The simulation results showed that the lowest β-glucan concentration was achieved when the mashing-in temperature was 48 °C.

    KW - mashing

    U2 - 10.1016/0260-8774(95)00070-4

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    EP - 200

    JO - Journal of Food Engineering

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    SN - 0260-8774

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