Influence of supportive enzymes on chemical composition and viscosity of triticale mashes
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| Authors: | Ewelina Sapińska1, Maria Balcerek1 1Department of Spirit and Yeast Technology, Faculty of Biotechnology and Food Sciences Lodz University of Technology ul. Wólczańska 171/173, 90-924 Łódź, Poland |
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| Abstract : | In the paper the effect of addition of supportive enzymes preparations (xylanase, pullulanase, cellulase and cellobiase) to triticale mashes, prepared by pressureless liberation of starch (PLS), on their physicochemical composition, rheological properties, and indicators of fermentation was evaluated. Fermentation was conducted at 28-30°C, by using dried distillery yeast strain As4 (Saccharomyces cerevisiae). The obtained results showed a diversified impact of supportive enzymatic preparations on rheological properties and physicochemical composition, both of sweet mashes (extract, reducing sugars, dextrins, viscosity) and of mashes after fermentation (apparent extract, real extract, alcohol, reducing sugars, dextrins) and on the course of process. In fermentation samples containing xylanase, pullulanase or cellulase and cellobiase an improvement in the dynamics of the fermentation - faster pre-fermentation and shorter time of process compared with the control sample (without addition of supportive enzymes) were observed. Depending on the kind of supportive enzymes used, fermentation efficiency ranged from 88.10% (mash with xylanase preparation) to 94.92% of theoretical yield (mash with cellulase and cellobiase preparations) and was significantly higher in comparison with the control sample (65.60%). |
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| Keywords : | fermentation, pressureless liberation of starch (PLS), enzymes, triticale | ||||||||
| Language : | Polish | ||||||||