Effects of laccase and cellulase on saccharification of barley malt.
Barley malt
Brewer's spent grains
Cellulase
Laccase
Saccharification
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Sep 2022
Sep 2022
Historique:
received:
05
07
2022
revised:
14
07
2022
accepted:
19
09
2022
entrez:
30
9
2022
pubmed:
1
10
2022
medline:
1
10
2022
Statut:
epublish
Résumé
Improving saccharification of barley malt is beneficial to promoting economic benefits of beer brewers, but there are few detailed reports on the application of cellulase and laccase in barley malt. So, barley malt was pretreated by cellulase and laccase, and the malt wort and brewer's spent grains were analyzed by HPLC, FTIR and SEM in this study. The concentration of malt wort was increased significantly to 8.1 (° Bx), which increased by 28.6% after barley malt was pretreated by cellulase, but laccase could not improve saccharification of barley malt. Through analysis of sugar in malt wort and cellulose and lignin components as well as physical and chemical structures of brewer's spent grains, the increase in sugar content in malt wort was mainly due to the increase in glucose because of hydrolysis of cellulose in barley malt by cellulase. Furtherly, laccase and cellulase should have a mutual inhibition when they are pretreated simultaneously.
Identifiants
pubmed: 36177241
doi: 10.1016/j.heliyon.2022.e10744
pii: S2405-8440(22)02032-1
pmc: PMC9513782
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e10744Informations de copyright
© 2022 The Authors.
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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