Effect of nickel oxide nanoparticles on protease activity in brewing industry

Abstract Intensive use of nanoparticles on an industrial scale leads to increase in their content the environment. This increases risks nano-sized objects entering technological chains processing industries agro-industrial complex, particular, brewing. The paper presents results studies effect nickel oxide used various activity proteolytic type enzyme preparation Neutrase 1.5MG, as well laboratory mashing light barley malt. different concentrations NiO accumulation low molecular weight nitrogenous substances during gelatin hydrolysis model media was determined. It found that if exceeds 0.25 mg/cm 3 , capacity is reduced up 70% compared control at concentration nanopreparation 2.0 . experiments showed duration contact between and proteases reaction medium did not lead inhibitory NiO. revealed more pronounced negative low-molecular nitrogen compounds. determined presence nanopreparation, efficiency starchy components malt reduced. As a result, according number indicators (concentration amine nitrogen, reducing substances), first wort obtained by both lower (0.25 ) higher (2.0 inferior samples absence particles. Based above data, it concluded brewing environments undesirable.