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The changes of beta-glucan content and beta-glucanase activity in barley before and after malting and their relationships to malt qualities

文献类型: 外文期刊

作者: Wang, JM 1 ; Zhang, GP 2 ; Chen, JX 2 ; Wu, FB 2 ;

作者机构: 1.Zhejiang Univ, Dept Agron, Hangzhou 310029, Peoples R China

2.Zhejiang Univ, Dept Agron, Hangzhou 310029, Peoples R China; Zhejiang Acad Agr Sci, Inst Crop & Nucl Tech Applicat, Hangzhou 310021, Peoples R China

关键词: barley (Hordeum vulgare L.);beta-glucan;beta-glucanase;cultivar;environment

期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )

ISSN: 0308-8146

年卷期: 2004 年 86 卷 2 期

页码:

收录情况: SCI

摘要: The cultivar and environmental variations of beta-glucan content and beta-glucanase activity in grains and malt were investigated in 8 barley cultivars grown at 7 locations. On average, for all cultivars and locations, approximately 80% of beta-glucan present in grains was degraded after malting, but there was great variation among both cultivars and locations. beta-glucanase activity was much lower but detectable in grains, and it dramatically increased after malting. The cultivar and environmental variations of beta-glucan content were much higher in malt than in grains, and malt beta-glucan content was more dependent on malt beta-glucanase activity than the original level of beta-glucan in grains. The correlation analysis of beta-glucan content, beta-glucanase activity and four malt quality parameters (Kolbach index, diastatic power, viscosity and malt extract) showed that malt-glucan content was highly significantly correlated with all quality parameters, while the association between grain P-glucan content and these quality parameters was relatively weak. Malt beta-glucan content was negatively and highly significantly correlated with malt beta-glucanase activity, and positively and significantly correlated with grain beta-glucan content. It was also found that there was a positive and significant correlation between grain and malt beta-glucanase activity. (C) 2003 Elsevier Ltd. All rights reserved.

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