This method describes the viscometric determination of the β-glucan content of malt.
During the malting process, endo-β-glucanases are of importance chiefly with respect to the process of modification, throughout which the cell walls of the barley endosperm undergo degradation. For the most part, these enzymes are produced, as is the case with α-amylase and proteinases, during the germination process. Over the course of mashing, further degradation takes place, this time, the water-soluble β-glucan gums and hemicelluloses are degraded through the action of the endo-β-glucanases, which reduces the viscosity of the wort.
Outside of Germany today, commercial endo-β-glucanase preparations produced primarily using bacteria and molds, are utilized in beer production. Enzyme additions make employing high percentages of adjuncts in the grist less problematic, and they also improve beer filtration processes.
Determining the endo-β-glucanase activity in malt is especially relevant, if difficulties are experienced during production processes. For commercial enzyme preparations, knowledge of their activity is requisite for employing them correctly and appraising their effects. Under references, a number of methods are listed for determining endo-β-glucanase activity.
Malt intended for use in beer brewing or elsewhere in the food industry
Through the action of endo-β-glucanase on a β-glucan solution, the viscosity of the solution continuously decreases, due to the degradation of the substrate molecules, which is measured using a rotary viscometer. The change in the reciprocal of the specific viscosity is a measure for the activity of endo-β-glucanase.