![Journal of IAR](/images/mag-vest.jpg)
The effect of enzyme preparations on the physicochemical properties of oat fermentolysates
![Journal of IAR](/images/mag-vest.jpg)
Annotation
The influence of enzyme preparations on the physico-chemical quality indicators of enzymolysate (oat wort) obtained from oats was studied. The objects of study were chaffy oats (Avena sativa L.) harvested in 2017, barley malt, and Danisco's enzyme preparations. It was found that the use of enzyme preparations containing cytolytic and amylolytic enzymes in various combinations allows to obtain a wort of the same extractivity (5.9±0.1%), but the ratio between the fermented sugars depends on the dosage and enzyme producer. The least amount of maltose and maltotriose was contained in the wort obtained with the Diazyme X4 enzyme preparation in the amount of 1.4 g/kg of oats. The minimum value of the turbidity index of oat wort was obtained at the dosage of 0.9 g/kg of oats in the complex of cytolytic enzymes contained in Laminex Super 3G, meanwhile, this value was 13 times higher than in the wort, in which malt was used as an enzyme source. It has been established that during storage of all autoclaved samples of oat wort at 10°C for 14 days, there are no changes in their carbohydrate composition. Recommendations are given for the oat wort use in the production of syrups for various branches of the food industry.
Keywords
Постоянный URL
Articles in current issue
- List of members of the International Academy of Refrigeration (as of 21.04.2020)
- Calculation and selection of the optimal scheme of a hybrid cryogenic power plant running on liquid hydrogen
- The influence of slot wall mobility on gas flow in в "piston ring-cylinder mirror" slot of a compressor
- On the cut-off angle for the wraps of scroll compressors An analytical approach
- Modeling of hydrodynamic processes in an irrigated wire nozzle
- Analytical review of passive radiative cooling systems
- The importance of nutrition in the forming of intestinal microbiome
- Thermo-physical properties of avocado from Southeast Asia
- Comparative calculations of the heat transfer coefficient during refrigerant boiling in tubes
- Adapting the laws of coagulation process to mathematical model of carbon dioxide formation
- Nonparametric equation of state on the basis of the phenomenological theory of a critical point with the use of similarity theory