OXYGEN‐SCAVENGING ENZYMES IN BARLEY AND MALT AND THEIR EFFECTS DURING MASHING

Abstract

Off the enzymes that may be involved in the scavenging off oxygen radicals in barley and malt, superoxide dismutase, catalase and peroxidase all increase their specific activities during malting, whereas polyphenol oxidase decreases to zero. Of these, however, only the isoenzymes of peroxidase survive (in part) in the mash, and are responsible for the oxidation of polyphenolic materials. The concentration of hydrogen peroxide normally found in wort limits their action. Addition of hydrogen peroxide to the mash or its generation via a glucose oxidase system greatly increases haze formation, decreases the polyphenol content and causes the development of a red coloration. When the same amount of the different malt peroxidase isoenzymes was added to mashes, the intensity of the red colour varied according to the isoenzyme used. The worts produced by enhanced peroxidation afford more colloidally stable beers. The effects however are limited by the dissolved oxygen concentration in the wort. 1992 The Institute of Brewing & Distilling