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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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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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참고문헌 (28)
참고문헌 신청
ASOB. / 1992 / Methods of Analysis of the American Society of Brewing Chemists 8th / American Society of Brewing Chemists
Cho Y. / 2005 / Ultrasonicationassisted extraction of resveratrol from grapes / J. Food Eng 77:725~730
Enevoldsen BS. / 1999 / Structural analysis of wort dextrins by means of β-amylase and the de-branching enzyme, pullulanase / J. Inst. Brew 75:433~443
Gebhardt DJ. / 1993 / Kernel morphology and malting quality variation in lateral and central kernels of six-row barley / J. Am. Soc. Brew. Chem 51:145~148
Goldammer T. / 2008 / The Brewers' handbook / Apex Publishers :10~52
Cho Y. / 2005 / Ultrasonicationassisted extraction of resveratrol from grapes / J. Food Eng 77:725~730
Enevoldsen BS. / 1999 / Structural analysis of wort dextrins by means of β-amylase and the de-branching enzyme, pullulanase / J. Inst. Brew 75:433~443
Gebhardt DJ. / 1993 / Kernel morphology and malting quality variation in lateral and central kernels of six-row barley / J. Am. Soc. Brew. Chem 51:145~148
Goldammer T. / 2008 / The Brewers' handbook / Apex Publishers :10~52
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