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Issue 3 (2) 2004 pp. 137-145

Zbigniew Czarnecki, Maria Czarnecka, Agata Śpiewak

CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY

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.
Keywords: barley, malt, β-glucans, β-glucanase
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/15_2_2004.pdf

For citation:

MLA Czarnecki, Zbigniew, et al. "CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY." Acta Sci.Pol. Technol. Aliment. 3.2 (2004): 137-145.
APA Czarnecki Z.,Czarnecka M.,Śpiewak 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
ISO 690 CZARNECKI, Zbigniew, CZARNECKA, Maria, ŚPIEWAK, Agata. CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY. Acta Sci.Pol. Technol. Aliment., 2004, 3.2: 137-145.