Program Book - The Master Brewers Association of the Americas

O-25
Cell wall modification: State of play
Presenter: Charles Bamforth, University of California, Davis, CA
We have come a long way from the pioneering work of the likes
of Luchsinger and Preece in understanding the composition and
degradation of the cell walls of the starchy endosperm of barley.
Whereas the ins and outs of the heat-sensitive endo-barley-βglucanases
are well-understood, we now appreciate the intimate
role that enzymes such as carboxypeptidase, feruloyl esterase,
acetylxylan esterase, arabaninofuranosidase, and endo-xylanases
play in determining the breakdown of glucan in malting and mashing.
This complex enzymology is reviewed in such a way as to
highlight the practical realities of achieving homogeneous modification
and the fewest brewhouse problems.
Charlie Bamforth is the Anheuser-Busch Endowed Professor
of Malting & Brewing Sciences at the University of California,
Davis. He has been part of the brewing industry for 31 years.
He is the former deputy director-general of Brewing Research
International and research manager and quality assurance manager
of Bass Brewers. He is a special professor in the School of
Biosciences at the University of Nottingham, England, and was
previously visiting professor of brewing at Heriot-Watt University
in Scotland. Charlie is a Fellow of the Institute of Brewing &
Distilling, the Institute of Biology, and the International Academy
of Food Science and Technology. Charlie is editor-in-chief of the
Journal of the American Society of Brewing Chemists and a member
of the editorial boards of several other journals, including the
MBAA Technical Quarterly. Charlie has published innumerable
papers, articles, and books on beer and brewing, most recently
editing Beer: A Quality Perspective (Academic Press). For 15
years in his native England, he wrote about soccer and has been
published extensively in match-day programs and magazines. He
also authored a book about goalkeepers. Charlie has been married
to Diane for 32 years and they have three children and one
grandchild.
O-26
Bioactive compounds in the malting process
Presenter: Moritz Krahl, TU München
Coauthor(s): Thomas Becker, TU München
Nowadays human nutrition is mainly based on only three cereals,
wheat, rice and corn, which contribute over 75% to the world’s
starch production. At the same time, diseases caused by wrong or
unbalanced diets are causing severe problems in Western countries.
In this regard, the enrichment of the malting process with
bioactive compounds, with the objective of providing beneficial
health effects to the consumer, is a very important field. The malting
process is influenced by the quality of the raw material and
several process parameters (e.g., moisture, temperature, and time),
and the enrichment of bioactive compounds depends on the same
variables. A statistical design of experiments (DOE) approach
(response surface methodology) was used to evaluate the interactions
of the influential factors and optimize the enrichment process.
One group of the functional components we investigated is
the arabinoxylans. In order to investigate this group of substances,
it was necessary to establish a method for determining watersoluble
and water-insoluble arabinoxylans. The method we used
consists of acidic hydrolysis of the arabinoxylans, followed by
HPAEC/PAD detection. Using this method, we were able to enrich
water-soluble arabinoxylans in wheat malt. Another interesting
group of components is the flavonols. We established a method for
the characterization of flavonols like rutin, vitexin, and quercetin
by HPLC separation. This method has helped us to determine optimum
malting parameters for the enrichment of these functional
components in buckwheat malt. Additionally, changes in the vitamin
B 1 and B 2 content of cereals were monitored during the whole
germination and malting process of different cereals, as well as the
changes in water-soluble arabinoxylan and fructan.
Moritz Krahl was born in 1980 in Schwetzingen, Germany. After
attaining the German Abitur (A-level certificate) in 2000, he
began studying brewing and beverage technology at the Technical
University of Munich, Weihenstephan. In 2005 he graduated
with a Dipl.-Ing. degree and has since then been working as a
doctoral student at the Chair for Technology of Brewing I in
Weihenstephan.
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