A lot should be considered when you plan to build your own microbrewery like brew tech,microbrewery equipment configuration,microbrewery equipment cost and price,find a location for microbrewery, license and regulation of microbrewery. This article column is specially to answer some common question during brewing.
What are the factors that affect protein decomposition?
The main factors that affect protein decomposition in the process of saccharification are as follows.
(1) The quality of malt is good, the macromolecular protein has been decomposed by 60% ~ 70% in the malting stage, and the content of a-amino nitrogen is close to the order of magnitude required by yeast growth and reproduction. The saccharification process is only to adjust the proportion of each protein component, control the protein decomposition and avoid excessive decomposition; for the malt with insufficient dissolution, the content of a-amino nitrogen is low, and the protein decomposition should be strengthened in the saccharification process, Such as using lower feeding temperature and prolonging protein resting time.
(2) Resting temperature and time because the optimum temperature of endopeptidase and carboxypeptidase are 50 ~ 65 ℃ and 50 ~ 60 ℃ respectively, the protein decomposition ability is the strongest at 50 ~ 55 ℃, so the resting temperature of protein is generally controlled between 50 ~ 55 ℃. The rest time of protein should be determined according to the dissolution of malt. The amino acid content in mash will be greatly increased by low temperature feeding and protein rest. If the protease is protected at low temperature, it will still be active beyond its optimum temperature, that is, when the starch decomposition temperature is 65 ~ 70 ℃. Therefore, the appropriate proportion of each protein component can be obtained by adjusting the rest temperature and time of protein.
(3) The optimum pH of endopeptidase and carboxypeptidase is 5.0 ~ 5.2. The closer the pH of mash is to this range, the more protein will be decomposed. The optimum pH of aminopeptidase and tripeptidase is alkaline, which is difficult to play a role in the normal saccharification process.
(4) When the concentration of mash is high, the protease will also be protected by colloid, which is conducive to protein decomposition.
(5) The grinding degree of malt also has a certain effect on protein decomposition. If the grinding is fine, the contact area between protein and enzyme can be increased, which is conducive to protein decomposition.
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