Beta glucan degradation during post harvest maturation of malting barley with emphasis on malt quality
Líšková, M., Slovak University of Agriculture in Nitra (Slovak Republic) | Frančáková, H. | Mareček, J.
Beta-glucans are natural gum polysaccharides occurring in the bran of cereal grains. Their negative effect consists in blocking enzymes entering the cells whereby they negatively influence the speed of grain degradation during process of malting. Aim of this work was to investigate to what extent post-harvest maturation influences beta-glucan degradation with regard to malt quality. Results revealed that post-harvest maturation significantly influenced beta-glucan degradation in malt. In barley grains that were stored six weeks after harvest, degradation of beta-glucan in malt represented 99 % while using barley grains two weeks after harvest, beta-glucan degradation represented only 50 %. Statistically significant was the effect of genotype on beta-glucan content in grain as well as on beta-glucan degradation level in malt.
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