Enzymes, Extracts, Other Session
Lars Boe Larsen, DuPont Nutrition and Health, Danisco A/S, Brabrand, DK-Denmark
Co-author(s): Jens Frisbak Sorensen, DuPont Industrial Biosciences,
Danisco A/S, Brabrand, Denmark; Lone Broend Miller, DuPont Industrial
Biosciences, Danisco A/S, Brabrand, Denmark
ABSTRACT: Limits with respect to mash separation and beer
filtration, as well as variations in raw material composition, are
constantly being challenged by the brewing industry. Furthermore,
variations in climatic conditions can highly impact the consistency of
brewing raw materials. This study attempts to clarify some of the
potential gains and pitfalls related to applying xylanases in brewing.
Studies have been performed to understand the interactions between
components in the raw material constituents and enzyme functionality in
such a way that application challenges can be overcome without having a
negative impact on the process and beer quality. It is well known that
cereal consists of starch, protein, non-starch polysaccharides, and
lipids. For development of a separation enzyme system the most important
components are beta-glucans and arabinoxylans. A high number of
xylanases have been screened with respect to relevant parameters that
have a significant impact on performance in the application. Various
hypotheses have been set up and tested in mash separation studies
applying malted barley/raw barley combinations until it has been
possible to link the modification of a certain component to enzyme
functionality and application performance. Selected candidates have been
tested in pilot brewing plant studies. Critical parameters, including
filter cake stability at lautering and pressure built up at beer
filtration, have been tested applying various raw material compositions.
Gains applying combinations with other enzymatic activities have been
monitored as well. The presentation summarizes these studies with
respect to key screening parameters, test set up, and
observations/analyses. The link between substrate selectivity of
xylanases on different arabinoxylan fractions and application
functionality is described.
Lars Boe Larsen received an M.S.
degree in biotechnology from the Technical University of Denmark in 1996
and a master brewer diploma from the Scandinavian School of Brewing in
1998. He began employment with Danbrew (now Alectia) in 1996 as an
engineer in the Turn Key Division. From 1998 to 2008 he held a number of
positions, including master brewer, process manager, and senior brewing
specialist with Royal Unibrew in Denmark and in Eastern Europe. Since
2009 he has been responsible for application brewing with Danisco (now
DuPont Nutrition and Health) as the group manager and senior application
specialist. He has served as an external lecturer at the Scandinavian
School of Brewing and as vice president of the Danish Master Brewers’
Guild.
VIEW PRESENTATION 131
