Exogenous Enzymes Flashcards
(19 cards)
What does the term ‘exogenous’ refer to in the context of mashing enzymes?
From outside, specifically from a source other than barley.
What is the primary purpose of using commercial exogenous enzymes in brewing?
To supplement malt enzymes and improve the mashing process.
Which microorganism is commonly used to produce protease?
Aspergillus niger.
List the typical organisms used to produce α-Amylase.
- Bacillus
- Aspergillus
What is the preferred method for producing enzymes in brewing?
Submerged culture.
What are the advantages of submerged culture over solid-state fermentation?
- Higher enzyme yield
- Lower risk of infection by unwanted organisms.
What must be done if the enzyme remains inside the microorganism’s cell after production?
The cell first needs to be disrupted, followed by removal of cell material.
What methods can be used to purify enzymes after extraction?
- Electrophoresis
- Chromatography
- Crystallisation.
True or False: It is always possible to completely purify enzymes.
False.
What undesirable consequences can occur if there is not enough enzyme activity in the mash?
- Low extract yield
- Slow wort separation
- Slow fermentation
- Low alcohol production
- Reduced beer filtration rate
- Inferior flavour and stability.
How do exogenous enzymes help in the production of gluten-reduced beer?
By hydrolyzing proteins and polypeptides.
Fill in the blank: Exogenous enzymes are used to ensure better starch liquefaction with the use of _______.
[adjuncts].
Which enzyme is responsible for hydrolyzing starch during cereal cooking?
α-Amylase.
What is the function of β-Glucanase in the brewing process?
Hydrolyze glucans to aid in filtration.
Identify the enzyme that increases fermentable sugar percentage during mashing.
Amyloglucosidase.
What is the role of protease in the conditioning stage of brewing?
Hydrolyze proteins and polypeptides to prevent haze formation.
What enzyme converts α-acetolactate to acetoin during fermentation?
α-Acetolactate-decarboxylase (ALDC).
List the brewing operations where commercial enzymes can be added.
- Cereal cooking or decoction
- Mashing
- Fermentation
- Conditioning.
What is the effect of using exogenous enzymes on brewing time and consistency?
Makes brewing easier, faster, and more consistent.
