Diastatic Power and Chemical Composition in Malted Barley Prepared with Korean Covered Barley
2016
Lee, M.J., NICS, RDA, Wanju, Republic of Korea | Kim, Y.K., NICS, RDA, Wanju, Republic of Korea | Suh, W.D., NICS, RDA, Wanju, Republic of Korea | Choi I., NICS, RDA, Wanju, Republic of Korea | Kim, H.Y., NICS, RDA, Wanju, Republic of Korea | Kang, H.J., NICS, RDA, Wanju, Republic of Korea | Kim, S.L., NICS, RDA, Wanju, Republic of Korea
Twenty four covered barley cultivars of Korea and subsequently produced malts were evaluated for quality characteristics, diastatic power (DP), and enzymatic actvity. Protein, amylase, starch and beta-glucan content of covered barley cultivars were 8.2-12.8%, 4.2-19.1%, 47.9-59.7%, and 4.1-7.4%, respectively. The DP of malt during malting showed a maximum value in Day 4, when the bud length was 2.0-2.5 times longer than the length of the grain itself. alpha-Amylase activity was very low but increased significantly after Day 4, showing greatest activity on Day 6 (185.5-206.1 unit/g). beta-Amylase activity increased as the malting progressed and a considerable amount was detected in barley grain on Day 6 (898.6-1591.6 unit/g). The potential diastatic power (PDP) of various cultivar grains ranged from 89.7 °L to 169.3 °L. The PDP of raw barley had strong correlation with β-amylase of raw barley (r=0.977, p less than 0.001) while the DP of malted barley was also correlated with the beta-amylase activity of raw barley (r=0.654, p less than 0.001). Since the PDP of raw barley and the DP of malted barley are correlated (r=0.644, p less than 0.001), the PDP and beta-amylase activity of raw barley are useful factors in predicting the DP of malted barley.
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