authors: Zbigniew Czarnecki, Maria Czarnecka, Agata ¦piewak
title: CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY
keywords: barley, malt, β-glucans, β-glucanase
abstract: Changes in beta-glucan content and beta-glucanase activity during malting process were investigated in ten varieties of barley grain. Beta-glucans in standard wort obtained from experimantal malts were also determined. Beta-glucan content range in barley varieties was 2.5-4.5% dm. Maximum amount of β-glucan was in Cooper and Rudzik varieties. Malting process reduced beta-glucan amount even to 80%. There was evident correlation between beta-glucan content in barley grain and in malt wort. Significant increase of beta-glucanase activity was observed as a effect of malting process. No correlation between beta-glucanase activity in malt and beta-glucan level in wort was found.
for citation:
Czarnecki Z.,Czarnecka M.,¦piewak A., 2004. CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY. Acta Sci.Pol., Technol. Aliment. 3 (2), 137-145
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