Question

Which of the following enzyme is not used in the brewing industry?

(a) Fungal α-amylase

(b) β-glucanase

(c) Papain

(d) Pectinesterase

This question was addressed to me at a job interview.

My question is from Large Scale Use of Enzyme in section Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

Correct option is (d) Pectinesterase

Easy explanation: The enzymes used in brewing industry are as follows:

• Bacterial and fungal α-amylase are used in Saccharification of starch.

• β-glucanase is used in the breakdown of barley β-1,4- and b-1,3- linked glucan.

• Neutral proteases are used in hydrolysis of protein to increase the fermentation rate in the production of high gravity beer.

• Cellulases help in breakdown the barley β-glucans.

• Papain is used to prevent the occurrence of protein- and tannin-containing ‘chill-haze’ otherwise formed on cooling the beer.

Pectinesterase and not used in the brewery industry and releases methanol from the pectyl methyl esters.