Abstract The impact of two commercial enzyme preparations (Mats L Classic, Brewers Compass) used for mashing buckwheat malt was studied to assess their efficacies in releasing D-chiro- and myo-inositols, fermentable sugars and low molecular weight proteins and peptides. Concentrations of these compounds were determined in buckwheat malt, wort, and beer using sensitive ion-exchange and size exclusion chromatography techniques. These were preliminary studies whose general aim was to research the possibilities of functional beer production that could be dedicated for patients with coeliac disease. The application of enzyme preparations had no significant (Brewers Compass) or only little impact (Mats L Classic) on the recovery of D-chiro-inositol (DCI) and myo-inositol (MI) present in the buckwheat malt. In contrast to DCI, whose concentration in the buckwheat beer was 0.3 mg/mL, a minor fraction of MI (11–14.8%) was released into the beverage. In comparison to a barley beer, the oligosaccharide profile of the buckwheat beer was characterized by a relatively high proportion of residual sugars with a degree of polymerization above 5. SEC–HPLC chromatography showed significant changes within the polypeptide fractions after mashing and malting, with a marked increase in the proportion of low molecular weight peptides.

中文翻译：

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两种商业酶对荞麦啤酒工艺中肌醇、可发酵糖和肽释放的影响

摘要 研究了用于捣碎荞麦麦芽的两种商业酶制剂（Mats L Classic、Brewers Compass）的影响，以评估它们在释放 D-手性肌醇和肌醇、可发酵糖以及低分子量蛋白质和肽方面的功效。使用灵敏的离子交换和尺寸排阻色谱技术在荞麦麦芽、麦芽汁和啤酒中测定这些化合物的浓度。这些是初步研究，其总体目标是研究可用于乳糜泻患者的功能性啤酒生产的可能性。酶制剂的应用对荞麦麦芽中存在的 D-手性肌醇 (DCI) 和肌醇 (MI) 的回收没有显着影响（Brewers Compass）或影响很小（Mats L Classic）。与 DCI 相比，其在荞麦啤酒中的浓度为 0.3 mg/mL，一小部分 MI (11–14.8%) 被释放到饮料中。与大麦啤酒相比，荞麦啤酒的低聚糖特征在于聚合度高于 5 的残糖比例相对较高。低分子量肽的比例显着增加。