scholarly journals Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids

2021 ◽  
Vol 78 (1) ◽  
pp. 33
Author(s):  
Robert DULIŃSKI ◽  
Marek ZDANIEWICZ ◽  
Aneta PATER
Keyword(s):  
Raw Materials ◽  
Fermentable Sugars ◽  
Relative Peak Area ◽  
Glucose Content ◽  
Target Molecules ◽  
Effective Use ◽  
Beer Production ◽  
Free Aminoacids ◽  
Low Activity ◽  
Polypeptide Profile

Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer production technology. Two mash-in programs were applied: (1) the Congress program, typical for basic raw materials, (2) a program with temperature optimized for phytase activity. Commercial preparations of 3-phytase (Finase P) and 6-phytase (Ronozyme) were used in the study. Monitored levels of selected fermentable sugars indicates a statistically significant effect of phytase addition on the glucose content in both mash-in programs used. The SEC-HPLC chromatography allowed to select a key polypeptide with an estimated molecular weight of 40 kDa, whose relative peak area decreases as a result of the applied mash-increase treatment with phosphorolytic enzymes, although this relation was not statistically confirmed in the analysis of free amino acids content. The analyses carried out also indicate that apart from the target molecules, namely phytate and inositol, the use of phytases in the process of buckwheat wort preparation slightly changes the profile of fermentable sugars and causes significant changes in the polypeptide profile of the final mash.

scholarly journals The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

Biomolecules ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 166
Author(s):  
Robert Duliński ◽  
Marek Zdaniewicz ◽  
Aneta Pater ◽  
Dagmara Poniewska ◽  
Krzysztof Żyła
Keyword(s):  
Inositol Phosphates ◽  
Raw Materials ◽  
Concerted Action ◽  
High Concentration ◽  
Simultaneous Application ◽  
Develop Technology ◽  
Effective Use ◽  
Beer Production ◽  
The Impact ◽  
Low Activity

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn2+ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

scholarly journals EFFECTIVE USE OF ROTARY FURNACE SHELL HEAT

2014 ◽  
Vol 54 (6) ◽  
pp. 414-419
Author(s):  
Julius Lisuch ◽  
Dusan Dorcak ◽  
Jan Spisak
Keyword(s):  
Waste Heat ◽  
Cooling System ◽  
Raw Materials ◽  
Significant Proportion ◽  
Rotary Furnace ◽  
Cost Effective ◽  
Total Energy Expenditure ◽  
Heat Losses ◽  
Controlled Cooling ◽  
Effective Use

<pre><pre>Significant proportion of the total energy expenditure for the heat treatment of raw materials are heat losses through the shell of rotary furnace. Currently, the waste heat is not used in any way and escapes into the environment. Controlled cooling system for rotary furnace shell (<span>CCSRF</span>) is a new solution integrated into the technological process aimed at reducing the heat loss of the furnace shell. Based on simulations and experiments carried out was demonstrated a significant effect of controlled cooling shell to the rotary furnace work. The proposed solution is cost-effective and operationally undemanding.</pre></pre>

scholarly journals Study of lysate activity to modificate collagene raw materials to use in sausage mixture

2018 ◽  
Vol 6 (2) ◽  
pp. 256-263 ◽  
Author(s):  
Andrey Danilov ◽  
Andrey Danilov ◽  
Bayana Bazhenova ◽  
Bayana Bazhenova ◽  
Michail Danilov ◽  
...  
Keyword(s):  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Import Substitution ◽  
Optimal Dose ◽  
Meat Industry ◽  
Technological Properties ◽  
Enzyme Solution ◽  
Heat Treated ◽  
Effective Use ◽  
By Products

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.

scholarly journals Influence of unconventional feed supplement on productivity and quality of laying hens

2020 ◽  
Author(s):  
Л.И. НАУМОВА ◽  
А.А. ЛУКАШИНА
Keyword(s):  
Laying Hens ◽  
Raw Materials ◽  
Brown Seaweed ◽  
Positive Influence ◽  
Feed Conversion ◽  
Feed Supplement ◽  
Pine Cone ◽  
Effective Use ◽  
Unconventional Feed

Показана эффективность использования в рационах промышленных кур-несушек натуральных кормовых добавок, изготовленных из сырья растительного происхождения (элеутерококка колючего, морской бурой водоросли, патринии скабеозолистной, крапивы двудомной, муки из шелухи шишек кедрового ореха). Выявлено положительное влияние кормовых добавок на обменные процессы в организме кур, что способствовало повышению их производительных качеств и снижению коэффициента конверсии корма. The results of effective use of the spiny eleuterococcus, brown seaweed, Dahurian patrinia, common nettle, flour from pine cone shell as the feed supplement from raw materials of plant origin in addition to the main ration of industrial laying hens are presented in this publication. The positive influence of the feed supplements on metabolic processes in the hen organisms was discovered and this fact contributed the increase of productive qualities and improvement of feed conversion.

Sustainable Development of Mineral-Raw Complex

2018 ◽  
Vol 9 (3) ◽  
pp. 479
Author(s):  
Zhanna SHUGAIPOVA ◽  
Mukhtar ERNUR ◽  
Ayazhanov KUANYSH ◽  
Akmaral ABDRAKHMANOVA
Keyword(s):  
Sustainable Development ◽  
Management System ◽  
Raw Materials ◽  
Enterprise Management ◽  
Resource Saving ◽  
Combined Use ◽  
The Republic ◽  
Enterprise Management System ◽  
Effective Use ◽  
Further Development

At present, the acute question of rational resource consumption and resource saving arises in the republic. Sustainable development of the economy of Kazakhstan should be based on the planned and effective use of natural resources, in terms of the combined use of raw materials by enterprises of the mineral and raw materials complex. The current situation at the enterprises of the mineral and raw materials complex testifies to the need for the further development of the enterprise management system in order to obtain an additional chain of surplus value by passing out valuable components from raw materials. In connection, fundamental scientific research is needed, which makes it possible to scientifically substantiate improvement of the enterprise management system, the results of which can significantly improve the efficiency of the enterprise in the rational use of raw materials, both in terms of its processing, and in the direction of preserving the ecology of the region.

scholarly journals Business analysis of factors and conditions for the development of sugar production organizations

2021 ◽  
Vol 244 ◽  
pp. 10056
Author(s):  
Oksana Pirogova ◽  
Roman Nuzhdin ◽  
Boris Pivovar
Keyword(s):  
Raw Materials ◽  
Methodological Approach ◽  
Sugar Production ◽  
Base Level ◽  
Business Analysis ◽  
Processing Organizations ◽  
Effective Use ◽  
Assessment Procedures ◽  
Business Relations

The purpose of this study is, using the example of sugar production, to identify parametric characteristics and relationships that make it possible to simulate an algorithm and assessment procedures for predicting the possible results of the economic activity of processing organizations in the context of unstable business relations with suppliers of beet raw materials. The developed methodological approach is based on the classification of factors and conditions by sources of occurrence (external, conjugate and internal environment). When modeling scenario and situational changes, the assumptions inherent in the law of “diminishing returns” were made. In particular, only units of the conjugate environment (beet losses during storage and transportation; sugar losses during storage and in production; conjugation coefficient) are presented as dynamic (subject to change) indicators, the rest are positioned as constants, justifiably unchanged in the short term. Approbation of the proposed valuation procedures made it possible to identify imbalances in the level of dynamics of the resulting indicators (specific profit from sales (per ton of product) and profitability of sales with deviations in the values of the conjugation coefficient of the relative base level characterizing the balance of business relations with suppliers. Based on the results obtained, a conclusion was made about the possibility of manifestation of the established disproportions and the effective use of the proposed methodological approach for their leveling in the subjects of other industries.

scholarly journals Study of the influence of brewing water on selected analytes in beer

10.5219/1046 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 507-514
Author(s):  
Lenka Punčochářová ◽  
Jaromír Pořízka ◽  
Pavel Diviš ◽  
Václav Štursa
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Hard Water ◽  
B Vitamins ◽  
Water Composition ◽  
Extraction Buffer ◽  
Bitter Acids ◽  
Brewing Process ◽  
Beer Production ◽  
Synthetic Water

Brewing water is one of the basic raw materials for beer production and knowledge of its composition and pH is essential for the proper conduct of the entire brewing process. In this study, it was observed how the composition of water influences OG values, content of B vitamins, organic acids and iso-α-acids. For brewing, synthetic water was prepared by adding chemicals to deionized water. Models of hard (pH 8.47 ±0.08) and soft (pH 7.68 ±0.23) synthetic water were used for brewing pale bottom-fermented lager beers. Samples of wort, hopped wort, young beer and beer were collected during beer production. HPLC-DAD was used for B vitamins and iso-α-bitter acids quantification. Determination of organic acids was done by ion chromatography with conductivity detector. Obtained data were statistically processed with ANOVA (Analysis of Variance) and interval of confidence was set to 95%. According to the statistical analysis, water composition affects analytes content during beer production and in the final product. Hard water seemed to be a better extraction buffer and its composition (pH) positively affected some processes during brewing technology. One of them was obtaining higher OG values compared to soft water. The beer made from hard water also contained more B vitamins. Composition of brewing water had no influence neither on concentration of organic acids nor on iso-α-acids in conditions of homebrewing.

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