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초음파와 효소처리가 국산 6조맥의 당화에서 환원당 생성에 미치는 영향Effect of Enzymatic and Ultrasonic Treatment on Reducing Sugar Production from Korean 6-row Barley During Mashing
- Other Titles
- Effect of Enzymatic and Ultrasonic Treatment on Reducing Sugar Production from Korean 6-row Barley During Mashing
- Issue Date
- Feb-2015
- Publisher
- 한국산업식품공학회
- Keywords
- Korean 6-row barley; mashing; ultrasound; amyloglucosidase; reducing sugar
- Citation
- 산업식품공학, v.19, no.1, pp 56 - 61
- Pages
- 6
- Indexed
- KCI
- Journal Title
- 산업식품공학
- Volume
- 19
- Number
- 1
- Start Page
- 56
- End Page
- 61
- ISSN
- 1226-4768
2288-1247
- Abstract
- The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyangduring the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditionalmethod 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 traditionalmethod. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination ofultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing,in comparison with the traditional method.
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