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KMID : 1024420150190010056
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Food Engineering Progress
2015 Volume.19 No. 1 p.56 ~ p.61
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Effect of Enzymatic and Ultrasonic Treatment on Reducing Sugar Production from Korean 6-row Barley During Mashing
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Kim Hye-Jin
Kim Ji-Hyun
Lee Seung-Ju
Kim Wang-June
Kwon Young-An
Hong Kwang-Won
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Abstract
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The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.
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KEYWORD
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Korean 6-row barley, mashing, ultrasound, amyloglucosidase, reducing sugar
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