Current perspectives on the role of enzymes in brewing

被引：114

作者：

Bamforth, C. W. ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

来源：

JOURNAL OF CEREAL SCIENCE | 2009年 / 50卷 / 03期

关键词：

Beer; Enzymes; New paradigms; SUBSTRATE-BINDING AFFINITY; DIASTATIC POWER ENZYMES; BARLEY BETA-AMYLASE; LIMIT DEXTRINASE; ALPHA-GLUCOSIDASE; DEBRANCHING ENZYME; STARCHY ENDOSPERM; MALT; PURIFICATION; THERMOSTABILITY;

D O I：

10.1016/j.jcs.2009.03.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The brewing of beer is a very traditional process, based upon a complex endogenous enzymology occurring during the malting of grain, mashing of grist and fermentation. The relevant cereal-derived enzymes that are involved are reviewed. It is likely that the production of alcoholic beverages in breweries in the projected future will assume different paradigms, procedures which are already realistic for the production of flavoured alcoholic beverages (malternatives) and "near-beer" drinks (happoshu and other beer-like beverages) in Japan. A range of exogenous enzymes-such as glucanases, acetolactate decarboxylase and prolyl endopeptidase-are available for enhancement of the existing brewing process. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：353 / 357

页数：5

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