TIANTAI brewery equipment tell you how to build your brewery- What are the different meanings of gelatinization, liquefaction and saccharification? What are their functions?
A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to answer some common question during brewing.
What are the different meanings of gelatinization, liquefaction and saccharification? What are their functions?
Gelatinization, liquefaction and saccharification are three different and interrelated starch decomposition processes. Gelatinization is a physical process, while liquefaction and saccharification are biochemical processes.
(1) Starch in gelatinized malt and excipients is generally surrounded by cell wall and exists as granules. The granules are insoluble in water and are not affected by amylase. However, the starch granules will absorb water and expand rapidly after heating. When it rises to a certain temperature, the cell wall will break and the starch molecules will dissolve out to form a viscous paste. This process is called "gelatinization". In short, gelatinization is the process of starch granule expanding and breaking in hot solution. After starch gelatinization, amylase in mash can decompose it better, but it takes a long time for non gelatinized starch to decompose.
Gelatinization temperature is the critical temperature at which starch granules rapidly absorb water, expand and break to form paste. The gelatinization temperature of different supplementary materials is different, which is due to the different starch particle size and chemical composition of different grains. For example, the gelatinization temperature of rice starch is 80 ~ 85 ℃, that of corn starch is 68 ~ 78 ℃, and that of wheat starch is 57 ~ 70 ℃. When the gelatinization temperature of cereal starch is higher than that of the first saccharification, it should be precooked, that is, the auxiliary materials are fed in the gelatinization pot, rice and corn belong to this category. On the contrary, when the gelatinization temperature of grain starch is lower than the first saccharification temperature, such as wheat and barley, it can be directly put into the saccharification pot.
(2) Liquefying a-amylase rapidly decomposes long starch chains (amylose and amylopectin) composed of glucose residues into short chains to form low molecular dextrin, which makes the viscosity of gelatinized mash drop rapidly. This process is called "liquefying", which is a biochemical reaction process. The meaning of liquefaction is to decrease the viscosity of gelatinized starch mash through the action of a-amylase. Of course, b-amylase also plays a role in the liquefaction process. It decomposes the long chain from the non reducing end, but the effect is slow and the decomposition time is long. Although liquefaction can not form a lot of sugars, its products are conducive to the further action of saccharifying amylase, and good liquefaction creates conditions for saccharification.
(3) Saccharification "saccharification" refers to the process of amylase converting starch into glucose, maltose, maltotriose and dextrin, which is a biochemical reaction process. A-amylase and 3-amylase play the most important role in this process, followed by maltase, isoamylase and dextrinase. The sugars produced in the saccharification process are the main raw materials for yeast fermentation to form alcohol and CO2. Therefore, the quality of saccharification effect, that is, the amount of sugars produced, is a sign of wort fermentability. In the actual production, the saccharification effect of starch raw materials is not only affected by gelatinization and liquefaction, but also determined by the level of malt saccharification power and the saccharification conditions provided.
In addition, in beer production, "saccharification" has another meaning, that is, the general term for the whole process of wort preparation, which is just a common name.
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