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

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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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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

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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.

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