Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.224322

Abstract

Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology

Author Biographies

Meruyert Bayazitova, Almaty Technological University Tole bi str., 100, Almaty, Kazakhstan, 050061

PhD, Doctor of Philosophy

Department of Technology of bread Products and Processing Industries

Anara Kekibaeva, Almaty Technological University Tole bi str., 100, Almaty, Kazakhstan, 050061

PhD, Doctor of Philosophy

Department of Technology of Bread Products and Processing Industries

Gulgaisha Baigaziyeva, Almaty Technological University Tole bi str., 100, Almaty, Kazakhstan, 050061

PhD, Associate Professor

Department of Technology of Bread Products and Processing Industries

Erik Askarbekov, Kazakh National Agrarian Research University Abay str., 8, Almaty, Kazakhstan, 050051

PhD, Doctor of Philosophy

Department of Technology and Food Safety

Dinara Zhamalova, Kostanay Engineering and Economics University named after M. Dulatov Chernyshevsky str., 59, Kostanay, Kazakhstan, 110007

PhD

Department of Standardization and Food Technologies

References

Analiz rynka piva Kazahstana. Ofitsial'no o proizvodstve (2016). Pivnoe delo. Available at: https://pivnoe-delo.info/2016/04/19/analiz-rynka-piva-kazaxstana-1-2016/#001

Chomanov, U. Ch., Nevskaya, O.V., Kuptsova, T. G., Beloslyudtseva, A. A. (1998). Issledovat' novye i rayonirovannye sorta pivovarennyh yachmeney s tsel'yu otbora perspektivnyh sortov kak bazy dlya kazahstanskih solodov vysokogo kachestva: otchet o NIR. Almaty, No. GR 0194RK00951.

Shintassova, S. M., Baigazieva, G. I., Kiseleva, T. F., Uvakasova, G. T., Askarbekov, E. B. (2019). Improving the quality of brewing malt with the use of ion-ozone explosive cavitation. EurAsian Journal of BioSciences Eurasia J. Biosci., 13, 277–286. Available at: http://www.ejobios.org/article/improving-the-quality-of-brewing-malt-with-the-use-of-ion-ozone-explosive-cavitation-6204

Kosminskiy, G. I., Morgunova, E. M., Makaseeva, O. N., Kolmakova, I. V. (1988). Issledovanie pivovarennyh svoystv zerna tritikale, rayonirovannyh v Respublike Belarus'. NTI i rynok, 4, 47–48.

Bayazitova, M. M., Baygazieva, G. I., Kekibaeva, A. K. (2016). Ispol'zovanie tritikale v brodil'noy promyshlennosti. Nauchnaya diskussiya: innovatsii v sovremennom mire: sb. st. po materialam LIII Mezhdunarodnoy nauchno- prakticheskoy konferentsii «Nauchnaya diskussiya: innovatsii v sovremennom mire». M.: Izd. «Internauka», 37–42. Available at: https://www.internauka.org/authors/bayazitova-meruert-mysyrovna

Bayazitova, M. M., Baygazieva, G. I. (2018). Podbor rezhima zatiraniya pri prigotovlenii pivnogo susla s ispol'zovaniem soloda iz zerna tritikale. XІ Mezhdunarodnaya nauchno-prakticheskaya konferentsiya «Transformatsiya opyta menedzhmenta agrobiznesa Evropeyskogo Soyuza v Kazahstan i strany Tsentral'noy Azii». Kostanay, 92–95. Available at: https://journal.kineu.kz/wp-content/uploads/2020/01/Dulatovskie-chteniya-2019-chast-1.pdf

Kisileva, T. F., Miller, J. Y., Stepanov, S. V., Vdovkina, I. A., Terentiev, S. E. (2014). Improved Technology of Oat Malt. Pivo i napitki, 1, 28–30. Available at: https://cyberleninka.ru/article/n/sovershenstvovanie-tehnologii-pshenichnogo-soloda

Shakirov, D. R., Krivov, N. V. (2018). The use of grain sorghum as malted and unmalted raw materials in beer production. Vestnik nauki i obrazovaniya Severo-Zapada Rossii, 4 (2). Available at: https://cyberleninka.ru/article/n/ispolzovanie-zernovogo-sorgo-v-kachestve-solozhyonogo-i-nesolozhyonogo-syrya-pri-proizvodstve-piva

Gordeeva, L. N. (2002). Mal'taznaya aktivnost' soloda sorgo. Pishchevaya i pererabatyvayushchaya promyshlennost'. Referativniy zhurnal, 4, 1450. Available at: https://www.elibrary.ru/item.asp?id=6580970

Satish Kumar, L., Daodu, M. A., Shetty, H. S., Malleshi, N. G. (1992). Seed mycoflora and malting characteristics of some sorghum cultivars. Journal of Cereal Science, 15 (2), 203–209. doi: https://doi.org/10.1016/s0733-5210(09)80072-6

Oseguera-Toledo, M. E., Contreras-Jiménez, B., Hernández-Becerra, E., Rodriguez-Garcia, M. E. (2020). Physicochemical changes of starch during malting process of sorghum grain. Journal of Cereal Science, 95, 103069. doi: https://doi.org/10.1016/j.jcs.2020.103069

Trotsenko, A. S., Tanashkina, T. V., Korchagin, V. P., Medvedeva, A. A., Klykov, A. G. (2012). Features of technology fresh-sprout buckwheat malt. Hranenie i pererabotka sel'hozsyr'ya, 4, 10–13. Available at: https://www.elibrary.ru/item.asp?id=17849503

Petrova, N. A., Ogannisyan, V. G., Ivanchenko, O. B. (2011). Method of preparation of non-alcoholic buckwheat beer. Pivo i napitki, 5, 12–14. Available at: https://cyberleninka.ru/article/n/sposob-prigotovleniya-bezalkogolnogo-grechishnogo-piva

Zdaniewicz, M., Pater, A., Hrabia, O., Duliński, R., Cioch-Skoneczny, M. (2020). Tritordeum malt: An innovative raw material for beer production. Journal of Cereal Science, 96, 103095. doi: https://doi.org/10.1016/j.jcs.2020.103095

Faradzheva, E. D., Goncharov, S. V., Gorbunov, V. N. (2000). Perspektivy ispol'zovaniya zerna tritikale v brodil'noy promyshlennosti Tritikale Rossii. Rostov-na-Donu, 118–123.

McGoverin, C. M., Snyders, F., Muller, N., Botes, W., Fox, G., Manley, M. (2011). A review of triticale uses and the effect of growth environment on grain quality. Journal of the Science of Food and Agriculture, 91 (7), 1155–1165. doi: https://doi.org/10.1002/jsfa.4338

Rakha, A., Åman, P., Andersson, R. (2011). Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components. Journal of Cereal Science, 54 (3), 324–331. doi: https://doi.org/10.1016/j.jcs.2011.06.010

Daribayeva, G., Magomedov, G. O., Iztaev, B., Zhexenbay, N., Tyussyupova, B. (2019). Preparation of triticale flour by ion-ozone treatment for pasta quality improvement. Eastern-European Journal of Enterprise Technologies, 4 (11 (100)), 64–73. doi: https://doi.org/10.15587/1729-4061.2019.174805

Grujic, O., Pejin, J. (2007). The application of triticale malt as the substitute for barley malt in wort production. Acta Periodica Technologica, 38, 117–126. doi: https://doi.org/10.2298/apt0738117g

Meledina, T. V. (2003). Syr'e i vspomogatel'nye materialy v pivovarenii. Sankt-Peterburg: Professiya, 350.

Bayazitova, M. M., Baygaziyeva, G. I., Askarbekov, E. B., Mukasheva, T. K., Batyrbayeva, N. B. (2018). Selection of the mashing mode in the preparation of beer wort with use of triticale malt. Journal of Engineering and Applied Sciences, 13 (8 SI), 6446–6450. Available at: http://docsdrive.com/pdfs/medwelljournals/jeasci/2018/6446-6450.pdf

Zipaev, D. V., Kashaev, A. G., Rybakova, K. A. (2015). Use of triticale grain as raw materials for beer production. Izvestiya vysshih uchebnyh zavedeniy. Pishchevaya tehnologiya, 4, 70–72. Available at: https://www.elibrary.ru/item.asp?id=24301552

Kobelev, K. V., Boikov, A. V., Gribkova, I. N., Selina, I. V., Sozinova, M. S. (2014). Triticale malt production for beverages. Pivo i napitki, 5, 36–39. Available at: https://cyberleninka.ru/article/n/proizvodstvo-soloda-iz-tritikale-dlya-napitkov-brozheniya

Bayazitova, M. M., Baygazieva, G. I. (2018). Razrabotka tehnologicheskih parametrov solodorashcheniya zerna tritikale sorta «Balausa 8». Materials of international scientific and practical conference: Innovative technologies and food safety raw materials of animal origins. Krasnodar, 197–201. Available at: http://krkgi.ru/wp-content/uploads/2018/07/%D1%81%D0%B1%D0%BE%D1%80%D0%BD%D0%B8%D0%BA-%D0%9C%D0%9D%D0%9F%D0%9A-18-%D0%BC%D0%B0%D1%8F-2018-%D0%B3.pdf#page=198

Lyudvig, N. (2007). Tehnologiya solodorashcheniya. Sankt-Peterburg: Professiya, 466. Available at: http://www.professija.ru/contextbookdetail.html?ID=141

Karpenko, D. V., Kashankov, V. O., Savina, M. V. (2017). Influence of nanopreparations on the activity of amylases of light barley malt. Pivo i napitki, 6, 18–21. Available at: https://cyberleninka.ru/article/n/vliyanie-nanopreparatov-na-aktivnost-amilaz-svetlogo-yachmennogo-soloda

Bayazitova, M. M., Baygazieva, G. I. (2017). Optimal'naya temperatura zamachivaniya v protsesse solodorashcheniya zerna tritikale sorta «Balausa». Vestnik Almatinskogo tehnologicheskogo universiteta, 4 (117), 27–30. Available at: https://readera.org/140225528

Balanov, P. E., Smotraeva, I. V., Zipaev, D. V. (2017). Ispol'zovanie tritikale dlya proizvodstva soloda. Izvestiya Sankt-Peterburgskogo gosudarstvennogo agrarnogo universiteta, 4, 70–76. Available at: https://cyberleninka.ru/article/n/ispolzovanie-tritikale-dlya-proizvodstva-soloda

Rybakova, K. A., Zipaev, D. V. (2015). Razrabotka tehnologii polucheniya svetlogo soloda iz tritikale dlya pivovarennoy promyshlennosti. Vserossiyskaya molodezhnaya nauchno-prakticheskaya konferentsiya «Fundamental'nye osnovy sovremennyh agrarnyh tehnologiy i tehniki», 389–391. Available at: https://www.lib.tpu.ru/fulltext/c/2015/C106/157.pdf

Downloads

Published

2021-02-27

How to Cite

Bayazitova, M., Kekibaeva, A., Baigaziyeva, G., Askarbekov, E., & Zhamalova, D. (2021). Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process. Eastern-European Journal of Enterprise Technologies, 1(11 (109), 42–50. https://doi.org/10.15587/1729-4061.2021.224322

Issue

Section

Technology and Equipment of Food Production