cocina

Phase of the process where they are possibly extracted of Malta and of crude grains the greater amount of extract and of the best possible quality in function to the type of beer that looks for to make. The extraction is obtained mainly by enzymatic hydrolysis, only a 10% of the extraction must to a simple chemical dissolution. The amylases unfold the dextrin starch and maltose mainly the proteolytic enzymes unfold complex proteins in soluble nitrogenadas matters, fitasa unfolds the fitina in inositol and phosphate, etc. These enzymatic transformations already have been begun during the malteado one to a much less intense rate of which it will happen in the cofoundation; where due to the action of the different temperatures and the great amount from water the reactions often happen in explosive form. Quantitatively the deployment of the starch in you sweeten and dextrins are but the important one. The gross formula of the starch is: (C6H10O5) n. The main reactions that happen during the cofoundation by action of amylases are dextrin formation. (C6H10O5) n ----------------> n (C6H10O5) n/x maltose formation: (C6H10O5) n + n/2 H2O -----> n/2 (C12H22O11)

And in smaller proportion glucose formation (C6H10O5) n + n H2O --------> n (C6H12O6)

The starch contains two polisacáridos different ones: amilosa and amilopéctina; the amilosa this constituted by rectilinear glucose chains with unions to 1-4; the amilopéctina this constituted by graft chains of glucose unions in unions to 1-4 and 1-6 also existing unions of the type to 1-3. In order to unfold the starch several amylases are needed being main a and b amylases.

The characteristics of amilolíticas enzymes of Malta are:
b - amylase cuts the straight starch chains of two in two glucoses, each pair is combined with a water molecule having formed a maltose molecule, this enzyme can this way entirely unfold the maltose amylase chains, is only stopped yes the number of glucoses of the chain is uneven, forming a malto-triose molecule in the end. The b - amylase also attacks the amilopéctina but it stops totally in the zones where connections of the type exist to 1-6.	b - Amylase: ºc has its optimal one of temperature from 62 to 65, ºc is destroyed yes quickly stays 30 minutes to 65, and between 70 to 75 ºc immediately. Optimal Su PH it is located to 5,0, to 5,7 a superior PH of its action declines strongly.
a - amylase is also incapable to break the connections to 1-6 of the amilopéctina, its mission consists of cutting in a place anyone the connections to 1-4. Theoretically the a - amylase could form maltose molecules cutting the chains until they are left two glucose units, but to arrive at those ends it would have to let react long time the enzyme. It is observed since by the combined action of these 2 enzymes the starch will be unfolded to a great extent in maltose and dextrins that is to say, the zones where by the existence of connections to 1-6 the enzymes in mention have not been able to act; these zones are composed by three maltotriosas glucoses like minimum that is to say.	a- Amylase: It has its optimal one of temperature between the 72 and 75 ºc, is destroyed to 80 ºc, its optimal PH is from 5,6 to 5.8

The characteristics of Proteolytic enzymes are:

Contrary to which it happens with the starch the nitrogenadas substances are far from dissolving completely during the cofoundation; they dissolve mainly during the malteado one. But it is very important to consider the great existing difference between the nitrogen compounds that dissolve during the malteado one, and those that dissolve during the cofoundation, the compounds which they form here are mainly the peptides.

Proteínasas ºc is in their Maxima activity to the temperature of 45 - 50; to 60 ºc is still in activity, but forming a high proportion of complex nitrogen compounds; To 70 ºc proteínasas quickly is destroyed; their optimal PH of action is from 4,6 to 5,0 the 5 to 6% of solids of must are nitrogen compounds, and 40 to 45% of proteins of Malta are soluble. However the associates have 8 to 10% of proteins, but almost the totality of these does not enter solution during the macerated one. Lúpulo contains 14 to 15% of proteins. Of the proteins that solubilizan in the good maceration part of them it retires by coagulation, partly in the same maceration and partly during the boiling of must. The activity of proteolytic enzymes during the maceration is low so that the conditions of PH are not optimal. In must they are left nitrogen compounds from proteosas and peptonas in colloidal form, the proteins that are not degraded until proteosas and peptonas coagulate by denaturation due to the heat and happens during the boiling of must. The proteosas and peptonas are not coagulated, but that remain in colloidal form, can be combined partially with originating tannins of Malta and lúpulo and good part of those precipitate when must is cooled during the fermentation.