过滤性能是麦芽品质的重要指标，如何有效改善过滤性能，对解决国产啤酒大麦麦芽过滤性能问题，具有重要的意义。本研究比较了过滤性能良好的Scope大麦麦芽与存在过滤问题的单二麦芽的水溶性蛋白质组差异，发现参与阿拉伯木聚糖降解的阿拉伯木聚糖呋喃糖苷酶、阿魏酸酯酶存在较大差异，水溶性阿拉伯木聚糖成分分析发现单二麦芽中具有较高含量的阿魏酸，推测阿魏酸酯酶缺失是单二麦芽过滤性能缺陷的原因之一，通过添加纯化的阿魏酸酯酶，可有效提高麦汁的过滤速度，降低麦汁浊度和黏度，进一步研究发现阿魏酸酯酶可有效去除阿拉伯木聚糖侧链上的阿魏酸，从而使得其氧化交联减弱，多聚阿拉伯木聚糖含量降低。

Filterability 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.