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Changes in β-glucan content of hull-less barley during germination and the effects on malt quality(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

Issue:
2015 04
Page:
616-622
Research Field:
Articles
Publishing date:

Info

Title:
Changes in β-glucan content of hull-less barley during germination and the effects on malt quality
Author(s):
TANG Shanshan GU Nan PAN Zhifen LI Jian LI Qiao DENG Guangbing LONG Hai ZHAO Guohua YU Maoqun
1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China 2University of Chinese Academy of Sciences, Beijing 100049, China 3College of Food Science, Southwest University, Chongqing 400716, China 4Ganzi Tibetan Autonomous Prefecture Institute of Agricultural Sciences, Kangding 626000, China
Keywords:
hull-less barley β-glucan germination malt
CLC:
S512.301
PACS:
DOI:
10.3724/SP.J.1145.2015.02012
DocumentCode:

Abstract:
For improving hull-less barley malt quality with desirable β-glucan content through controlling germination process, this study investigated the change of β-glucan content of hull-less barley during germination and the impact of such change on beer malt extract and wort viscosity. A total of 15 hull-less barley accessions were chosen to monitor the change of β-glucan content by Megazyme β-glucan Assay Kits at the germination periods of 0–24 h, 24–48 h, 48–72 h and 72–96 h. The malt extract and wort viscosity were also measured after germinating for 96 hours. As a result, β-glucan content of most hull-less barley accessions showed a sharp decrease during the 0–24 h malting, and declined by an average of 53.13% after 96 h malting. Obvious differences in the β-glucan degradation rate and degradation patterns were observed among hull-less barley accessions with different β-glucan content. The β-glucan content showed no effect on wort viscosity but was negatively correlated to malt extract (r = -0.7236). The results lay a foundation for preparation of high quality hull-less barley malts with desirable β-glucan content.

References

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