Germination index as an indicator of malting potential

Frančáková, Helena; Líšková, Miriam; Bojňanská, Tatiana; Mareček, Ján

doi:10.17221/314/2010-cjfs

Cited by 20 publications

(27 citation statements)

References 17 publications

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“…The GE results were between 95.75 and 96.83%, and they were not significantly different across the varieties. Frančáková et al [ 24 ] reported that the GE is related to the germination rate; therefore, the wheat varieties in this study would have similar germination rates for malting. Since all the Korean wheat varieties had GE values above 95%, these varieties are all appropriate for malting [ 17 ].…”

Section: Resultsmentioning

confidence: 68%

“…The MGT and GI were significantly different across the samples, i.e., 1.15 and 8.72 for the JK compared to 1.09 and 9.20 for the AZ and 1.08 and 9.29 for the KK ( p < 0.05). The GI value is an indicator of the germination potential; a value close to 10 indicates a high quality and homogeneity of the malt [ 24 ]. The results showed that Korean wheat varieties (AZ, JK, and KK) are of good quality for grain dormancy.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Byeon

Lee

Hong

et al. 2020

Foods

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The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var. Anzunbaengi, Jokyung, and Keumkang. The qualities and enzyme activities of the Korean wheat malts were generally similar to those of the control wheat malts. The Korean wheat malts had slightly lower diastatic power and enzyme activities related to saccharification. The analysis of metabolites in the wheat malt samples was performed using 1H nuclear magnetic resonance (NMR) metabolomics, which identified 32 metabolites that differed significantly among the samples. Most amino acids and lipids were more abundant in the Korean wheat malts than in the control wheat malts. These differences among malts could influence the quality and flavor of wheat beers. Further brewing studies are necessary to identify the association between beer quality and individual malt metabolites.

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Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Byeon

Lee

Hong

et al. 2020

Foods

View full text Add to dashboard Cite

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“…The germinative energy was determined following the method of the Institute of Brewery method (Makeri et al, 2013) and the European Brewery Convention (EBC) method (Frančáková et al, 2012). The 100 grains were germinated in 90 mm Petri dishes with two layers of filter paper (Whatman No.…”

Section: Determination Of the Germinative Energy (Ge)mentioning

confidence: 99%

“…The germination index (GI) was calculated from the results of the germination energy determination according to EBC method (Frančáková et al, 2012): GI = 10 × (n 24 + n 48 + n 72 )/(n 24 + 2n 48 + 3n 72 ) where: n 24 , n 48 , n 72 -numbers of germinated kernels at 24, 48, and 72 h…”

Section: Determination Of the Germination Index (Gi)mentioning

confidence: 99%

Evaluation of malting properties and activities of three enzymes from sorghum (Sorghum bicolor) during malting

Sanni¹,

Fatoki²

2017

Afr. J. Food Sci. Technol

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Sorghum (Sorghum bicolor (L) Moench), is used as human food such as bread, malt drinks and beers; as livestock feed, renewable energy source such as bioethanol. The experimental monitoring of enzyme activity during malting permits the detection of germination-specific genes. The products of αamylase (simple sugars), β-amylase (maltose), protease (free amino nitrogen) and polyphenol oxidase (quinone), combined during kilning and mashing, with the development of characteristics flavor and coloured malt. In this study, we investigate malting properties of white and yellow varieties of sorghum while the variation in the activity of the three enzymes namely polyphenol oxidases, amylases and proteases, were monitored as the malting progresses. The result obtained were 95% and 86% germinative energy, 1.49 g and 1.09 g water absorption, 0.751 mg/ml and 0.639 mg/ml crude protein for yellow and white sorghum respectively. The activity of the three enzymes was higher in dormant yellow sorghum than dormant white sorghum. For both varieties, polyphenol oxidase activities were lowest during steeping than in dormant grain, while the highest activities were obtained during germination. Amylases activity did not changed significantly from dormant to germination. The proteases activities were highest during steeping than in dormant while gradually decreased to zero level during germination.

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“…Barley grains had physical chemical composition of 11.74% moisture, 2.18% lipids, 10.78% protein, 52.58% starch, 1.86% ash, 17% fiber, and 3.86% beta‐glucan, these values were determined in other studies, published in Montanuci et al ().Grains of the barley cultivar BRS CAUE showed 95% of activation energy and 4.56% of germination index. Frančáková, Líšková, Bojňanská, and Mareček () reported germination energy of 99% and germination index from 4% to 9%. Moreover, according to Frančáková and Líšková (), the germination index is the best indicator of the degree of dormancy.…”

Section: Resultsmentioning

confidence: 99%

Effect of steeping time and temperature on malting process

Montanuci

Ribani

Jorge

et al. 2016

J Food Process Engineering

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The aim of this study was to evaluate the effect of hydration time and temperature on the malting process in terms of β‐glucan degradation and α‐ and β‐amylase enzymes development. During the hydration and germination processes, the germination energy of the rates of degradation and formation of β‐glucans and the content of α‐ and β‐amylases were analyzed. Malt was subjected to quantification of protein, sugar, water absorption and solubility rates, antioxidant activity and phenolic compounds, according to the AOAC method. Levels of β‐glucan decreased with increasing temperature and hydration time. Levels of α‐ and β‐amylases increased from approximately 1.50 to 5.37 and 1.44 to 3.52 Units/hr, respectively. There were significant differences for water absorption rate and protein content between cultivars. The solubility rate increased along the hydration time and temperature. Grains subjected to hydration conditions of 10 °C for 24 hr and 20 °C for 12 hr contained higher total sugar than the other samples. The main component analysis revealed that these samples were the most correlated with the attributes of sugars, β‐ glucan and α‐ and β‐amylases. Therefore, these conditions are the best treatments to produce malt. Practical applications This paper has practical Application to study degradation of β‐glucan and the development and activation of the enzymes α‐ and β‐amylase during the malting process. Optimize the operational variables for obtaining the malt and verity the influence of time and hydration temperature at the enzymes development and the final characteristic of the malt.

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Germination index as an indicator of malting potential

Cited by 20 publications

References 17 publications

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Evaluation of malting properties and activities of three enzymes from sorghum (Sorghum bicolor) during malting

Effect of steeping time and temperature on malting process

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