Effects of Wheat Malt-Derived Endo-<i>Β</i>-1, 4-Xylanase Supplementation on The Quality of Wheat Beer

Endo- β -1, 4-xylanase (EC 3.2.1.8) is a key enzyme in the degradation of Arabinoxylan (AX). AX and its products are substances that affect viscosity, turbidity, filtration speed, alcohol, foam performance, health care function wheat beer. A malt-derived endo- was isolated purified by our group previous stage. The aim this study to investigate effects addition on quality composition hopped wort results showed content average degree polymerization (avDP) water-soluble arabinoxylan (WEAX) beer decreased with increase level -1,4-xylanase. When -1,4-xylanase 2.5 times activity raw malt, rate WEAX maximum (33.71%), avDP minimum (29.74) at 2 times. viscosity turbidity continuously -1,4-xylanase, while stability increased continuously. Wheat could decrease 1320-6200 Da polysaccharide beer, but of&lt;1320 polysaccharide.