Kvasny Prum. 1991; 37(3): 70-74 | DOI: 10.18832/kp1991010

Enzyme protein hydrolysates from malting germs.Peer-reviewed article

I. ILIEV, B. ČORBANOV, V. TODOROVA

The literature review on the application of malting germs is described. Malting germs are wastes from the malt production. The malting germs hydrolysis by alkaline protease was tested and the optimum conditions of the process were determined. It was proved that during hydrolysis about 65 % of raw protein is hydrolyzed very deeply. The hydrolyzed malting germs can he dried and powdered. The powder contains from 0.7 to 0.8 % of amino nitrogen and 35 % of extract. After the concentration the extract contains from 40 to 45 % of protein hydrolyzate (the degree of hydrolysis 38 to 42 %)' 40 % of dextrins and salts (to the extract dry weight). The amino acids composition is qualitatively and quantitatively very suitable with respect to the ratio of essential amino acids. This product is not bitter and therefore it can be applied in a food industry. The protein hydrolysate of malting germs had an stimulating effect on a yeast fermentation.
(In Czech, English summary only)

Keywords: protein hydrolysate, malt, malting germs, yeasts

Published: March 1, 1991