Impact of Low Hydration of Barley Grain on β-Glucan Degradation and Lipid Transfer Protein (LTP1) Modifications During the Malting Process

Runavot, Jean-Luc; Bakan, Bénédicte; Geneix, Nathalie; Saulnier, Luc; Moco, Keltouma; Guillon, Fabienne; Corbineau, Françoise; Boivin, Patrick; Marion, Didier

doi:10.1021/jf2011134

Cited by 9 publications

(4 citation statements)

References 41 publications

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“…Since one of the aims of the malting industry is to reduce the energy cost during kilning, Runavot et al (2011) determined the impact of a low hydration steeping process on LTP1 modification and b-glucan breakdown. MS/MS analysis of low and high hydrated malts showed that acylation, glycation, and disulfide bond breakage occurred in both.…”

Section: Characterization Of Malt Proteins By Separation Techniques Cmentioning

confidence: 99%

MS based proteomic approaches for analysis of barley malt

Laštovičková

Bobáľová

2012

Journal of Cereal Science

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Section: Characterization Of Malt Proteins By Separation Techniques Cmentioning

confidence: 99%

MS based proteomic approaches for analysis of barley malt

Laštovičková

Bobáľová

2012

Journal of Cereal Science

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“…e surfaces and internal structures of malt may influence the rate of enzyme hydrolysis with undegraded proteins limiting the movement of enzymes in the starchy endosperm. e uneven pattern of modification results in poor-quality wort with low extract, higher viscosity, and slow wort separation (filtration) [41,42]. prediction of the viability of yeast and the efficiency of fermentation [42].…”

Section: Effect Of Steeping Time and Germination Time On Brixmentioning

confidence: 99%

“…e uneven pattern of modification results in poor-quality wort with low extract, higher viscosity, and slow wort separation (filtration) [41,42]. prediction of the viability of yeast and the efficiency of fermentation [42]. A low FAN content delays the ageing process, whilst a very high FAN content affects the sensory properties of the beer and its microbiological quality.…”

Section: Effect Of Steeping Time and Germination Time On Brixmentioning

confidence: 99%

Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Chawanda

Manhokwe

Jombo

et al. 2022

Journal of Food Quality

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Quinoa (Chenopodium quinoa Willd) is a nutritious pseudocereal that is more stress-tolerant compared with traditional cereals. It is an excellent example of a climate-smart crop that is more resilient to climate change compared with barley. The purpose of the study was to investigate the optimum malting conditions required to produce quinoa malt using barley as a control. Response surface methodology (RSM) was used to investigate the influence of the two malting parameters steeping time and germination time on Brix (wort extract), diastatic power (DP), and free amino nitrogen (FAN) of the malt. The temperature was set at 15°C during the steeping process. Steeping time ranging from 12 to 48 hours and germination time ranging from 24 to 96 hours were designed using a central composite design (CCD). The kilning temperature for all malts was 65°C. For quinoa malt, there was a notable weak positive correlation between germination time and Brix (r = +0.119). However, there was a strong positive correlation between steeping time and diastatic power (r = +0.893). A similar trend was noted for barley with a weak positive correlation between germination time and Brix (r = +0.142). A strong positive correlation was also recorded between steeping time and diastatic power (r = +0.897) during the malting of barley. There was a relatively stronger correlation between steeping time and FAN (r = +0.895) than germination time and FAN (r = +0.275) in quinoa malt. The optimum values for the malting of barley were 47.68 hrs steeping time and 82.55 hrs germination time with a desirability value of 1.00. The responses for the optimised barley malt were 8.25°Bx, 162.28 mg/L, and 271.69°L for Brix, FAN, and diastatic power, respectively. To produce quinoa malt with Brix, FAN, and diastatic power of 8.37°Bx, 165.60 mg/L, and 275.86°L, respectively, malting conditions of 47.69 hrs steeping time and 95.81 hrs germination time are required. It was noted that quinoa is a very good candidate for producing high-quality malt for the brewing process.

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“…However, it was found that there was degradation of the cell wall, even if only partially, since the levels of these parameters reduced over the days of germination, that is, the presence of cytolytic enzymes was confirmed during malting. Runavot (2011) explain that the low degree of maceration causes poor diffusion of β-glucanases, which in turn negatively impacts the degradation of β-glucans -reduces degradation. However, the degree of maceration reached was high: 47.29% for CC8 and 45.64% for CP8, confirming that hydrolysis was not impaired by absorption, but by poor distribution of water content within the grain, which it also affects the distribution of β-glucanases.…”

Section: Evolution Of Maltingmentioning

confidence: 99%

Characterization, qualification and comparison of irrigated Barleys cultivated in the Cerrado for brewing malt production: Part 2

Cenci¹,

Costa²,

Amábile³

et al. 2022

JSCS

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Brazil imports about 60% of all malt used for beer production, which is carried out throughout the national territory. Aiming to meet the growing demand, reduce the country's dependence on foreign malt, and also reduce logistics costs, the malting industries and genetic improvement companies began to focus on adapting Barley to the Brazilian cerrado. Aiming at the application of these Barleys in the malting process, studies are needed for the development of cultivars with adequate malting quality, which are adapted to the region and which still have productive potential. In this work, the objective was to characterize and qualify ten cultivars of Barleys produced in two places in the Cerrado: Perdizes-MG and in the region surrounding Brasília-DF. The Barleys were grown in 2017 and their characteristics were established from the analysis of Moisture content, classification, pre-germinated, weight of a thousand grains, germination power (PG), germination energy (EG), sensitivity to water (S.A.), germination index (GI), β-glucans and protein content. The processing was carried out and the products were submitted to classification analyses, Moisture content, friability, Diastatic power (PD), congress must, saccharification time, extract, pH, viscosity, β-glucans, soluble nitrogen, FAN and content protein (PT). The latter was one of the most relevant characters for the qualification of the materials, as it exhibited highly significant differences between the values, with variations from 12.81% to 17.73%, revealing the interference of the environment in the expression of these genotypes. The malts produced did not meet the Pilsen-type malt specifications, but have characteristics of special malts, such as: soluble TP between 3.2% and 6.5%, PG reaching borderline values of 304 WK and extract contents consistent with this class, with values between 74.5% and 79.4% -which promote sensory changes for the beer. Finally, it is concluded that field research must continue, as the promising results of this work indicate that with more development time, several Barley genotypes will be adapted to the region, thus expanding the national production of malt and beer.

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Impact of Low Hydration of Barley Grain on β-Glucan Degradation and Lipid Transfer Protein (LTP1) Modifications During the Malting Process

Cited by 9 publications

References 41 publications

MS based proteomic approaches for analysis of barley malt

MS based proteomic approaches for analysis of barley malt

Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Characterization, qualification and comparison of irrigated Barleys cultivated in the Cerrado for brewing malt production: Part 2

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