ArticleFood science and biotechnology2017
Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 7 citations in OpenAlex.
- Butyric acid production from corn: economics of fermentative production of a novel biobased chemical.Journal of industrial microbiology & biotechnology · 2026Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Incompletely degraded corn starch particles often seriously inhibit wort filtration and decrease a brewery's beer productivity. Herein, the inhibiting factors of starch hydrolysis and the application of amylases to degrade residual starch were evaluated. The results showed that resistant starch and the amylopectin of corn starch were not the inhibiting factors. Almost all residual starch left in the spent grain layer was proved to be degradable by amylases. Mesophilic α-amylase was selected through a comparison of nine amylases, which increased the wort filtration rate by 44%. However, >6% of corn starch was still left after mashing when a high ratio of corn starch to water (>1:3.5) was used in liquefaction. The low water content in liquefaction was proved to be the key inhibiting factor. Considering the existing equipment and brewing technology, the application of mesophilic α-amylases should be a simple and effective method for enhancing the hydrolysis of corn starch and accelerating the wort lautering process during a high-adjunct-ratio beer brewing process.
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Registered trials
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