is one of the most important quality traits of malt. It is of great practical
significance to resolve the problem of filterability defects of Chinese malt.
The present study compared that proteomes of Scope and Dan’er malts that with
distinct filterability. It was found that arabinoxylanarabinofuranohydrolase
and feruloyl esterase involved in the degradation of arabinoxylan were the most
different enzymes. In addition, the components analysis of WEAX from Scope and
Dan’er malt revealed that WEAX from Dan’er malt contained more ferulic acid.
Therefore, we proposed that lack or short of feruloyl esterase in Dan’er malt
contributed majorly to its filterability defect. By adding purified recombinant
feruloyl esterase in the mashing process using Dan’er malt, the filtration rate
of wort was significantly raised, accompanied by the decreased turbidity and
viscosity of wort. The feruloyl esterase could remove the ferulic acid in the chain
of arabinoxylan effectively and therefore inhibit the formation of ferulic acid
dipolymer, which lead to decreased content of poly-arabinoxylan.