The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer

The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented with phosphorolytic enzymes. In this study, it was possible to enhance this effect by adjusting the pH of the mash close to the optimal for phytases, which resulted in a nearly 3-fold increase in myo-inositol concentration, while anti-nutritional phytate was reduced by nearly 75% with a mash pH value at 5.0 and supplementation with a cocktail of commercial phosphorolytic enzymes: Finase P and Finase AP. Changes in the polypeptide profile observed in subsequent wort at a reduced pH of the mash indicate the dominant position of polypeptides in the middle range of molecular weights (10-45 kDa). Ion chromatography coupled with amperometric and conductometric detection modes was used to observe the profile of the key components and the changes that occur in fermentation broths at different pH ranges.