How various malt endoproteinase classes affect wort soluble protein levels

During the germination of seeds, storage proteins are degraded and the resulting amino acids are utilized by the growing seedling. In barley, this process is commercially important because it forms the basis for the malting and brewing industries. In this study, barleys and malts were mashed in the presence of compounds that specifically inhibited the four common proteinase classes. The efficacies of the proteinases in solubilizing proteins were in the order cysteinezmetalloOasparticOserinez0, which roughly reflected how the inhibitors affected the mash endoproteolytic activities. It was previously believed that only the cysteine enzymes were involved. All four enzyme classes affected the free amino nitrogen concentration but none altered any of the other measured wort characteristics. With either single inhibitors or inhibitor mixtures, the effect of pH was as expected, based on earlier studies that indicated that cysteine and aspartic proteinases were most active at low pH values and the metalloproteinases were only active at high pH. At the North American commercial mashing pH of 6.0, about one third of the soluble protein of a typical wort came from ungerminated barley, half was solubilized during malting and the remaining 22% was released during mashing. Published by Elsevier Ltd.