Effects of laccase and cellulase on saccharification of barley malt
Jianguo Wu,
Ziyi Li,
Jiapei Wang,
Huanwei Gan,
Jiandong Wang,
Ci Jin,
Guilong Yan,
Cannan Yu,
Yuzhen Zhou,
Wei Wang
Affiliations
Jianguo Wu
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Corresponding author.
Ziyi Li
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Jiapei Wang
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Huanwei Gan
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Jiandong Wang
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Ci Jin
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Guilong Yan
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Cannan Yu
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Yuzhen Zhou
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Wei Wang
Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
Improving saccharification of barley malt is beneficial to promoting economic benefits of beer brewers, but there are few detailed reports on the application of cellulase and laccase in barley malt. So, barley malt was pretreated by cellulase and laccase, and the malt wort and brewer's spent grains were analyzed by HPLC, FTIR and SEM in this study. The concentration of malt wort was increased significantly to 8.1 (° Bx), which increased by 28.6% after barley malt was pretreated by cellulase, but laccase could not improve saccharification of barley malt. Through analysis of sugar in malt wort and cellulose and lignin components as well as physical and chemical structures of brewer's spent grains, the increase in sugar content in malt wort was mainly due to the increase in glucose because of hydrolysis of cellulose in barley malt by cellulase. Furtherly, laccase and cellulase should have a mutual inhibition when they are pretreated simultaneously.
