The effects of malting and mashing on barley protein extractability

Celus, Inge; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.jcs.2006.06.003

Cited by 187 publications

(171 citation statements)

References 24 publications

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“…However, the acceptable protein content for malting barley should be lower than 11.5%, and a high protein content reduces malt extract and reduces final beer quality 32 . On the other hand, the positive correlation between β-amylase activity and protein content was not found among different cultivars planted in the same environment 6 . Thus, it is suggested that one of or more of the barley protein fraction(s) may be more closely associated with β-amylase activity than the level of total protein.…”

Section: Introductionmentioning

confidence: 77%

“…In the current study, it was found that albumins were the least affected and glutelins was the most affected protein fraction when the plants were exposed to high temperature during grain development, suggesting that albumins are mainly synthesized in the early period of the grain filling stage and glutelins, mainly a storage protein, occur later. Elevated glutelins will increase filtration difficulty in beer processing 6 .…”

Section: Discussionmentioning

confidence: 99%

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The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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The variation of β-amylase activity and protein fractions in barley grains was evaluated using 148 barley genotypes grown in the field and two cultivars under in vitro culture with two temperature treatments during grain development. The results showed that there was significant genotypic variation in β-amylase activity and protein fraction content. Regression analysis indicated that β-amylase activity was positively correlated with total protein and the level of each of the protein fractions, with the correlation coefficient between β-amylase activity and hordein content being the highest. Furthermore, higher post-anthesis temperatures (32/26°C, day/night) significantly enhanced β-amylase activity and protein fraction content, presumably as a result of reduced starch content. Albumin and glutelin were the least and most affected, respectively, in comparison with the plants under lower temperature (22/16°C). Temperature post-anthesis also influenced the morphology of the starch A granule and the number of B granules, suggesting the altered starch structure may also be a reason for deteriorated malting quality under high temperatures.

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Section: Introductionmentioning

confidence: 77%

Section: Discussionmentioning

confidence: 99%

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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“…There are three major groups of protein in barleybrewed beer. The first consists of a group of proline-rich fragments originating from hordein (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32) that are involved in haze formation (14)(15)(16). The second is lipid transfer protein 1 (LTP1; 9.7 kDa in pure form), involved in foam stability (17)(18)(19).…”

Section: Introductionmentioning

confidence: 99%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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To investigate the changes in protein in cloudy wheat beer (CWB) brewing, the molecular weight (M w ) of protein components in wort, fermenting wort, beer and beer foam were analysed by high-performance size-exclusion chromatography. It was found that the M w of protein during brewing was mainly distributed between 100 and 0 kDa. From mash to the final beer, the most abundant protein component was the 7.6-2.1 kDa fraction, which occupied more than 40% of the total protein.The extraction of soluble protein from malts into wort mainly focused on the protein rest process, where the 100.0-32.1 and 7.6-2.1 kDa fractions increased significantly. In addition, the 100.0-13.2 kDa fraction was the predominant thermolabile protein that decreased during lautering and boiling. The dominant protein constituting the fine coagulum, the 100.0-13.2 kDa fraction, also decreased during fermentation and maturation. The CWB, defoamed CWB and CWB foam had similar protein M w distributions, while the CWB foam concentrated much more protein and the 7.6-2.1 kDa fraction was the major protein in the CWB foam.

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“…In Iran, the cultivation area is 3.1 ml ha with proficiency of 1.54 t per acre and a considerable annual production of 2 mln t (USDA, 2010). Barley is widely used in animal feed and in the malt industries (Celus et al, 2006). The physical characteristics of the production have essential effectiveness in designing the malting process including equipment, transportation systems, screening design, separation procedure and warehousing conditions; therefore, the determination of these procedures is possible with the consideration of those aforementioned physical properties of the products.…”

Section: Introductionmentioning

confidence: 99%

Screening of the aerodynamic and biophysical properties of barley malt

Ghodsvali¹,

Farzaneh

Bakhshabadi

et al. 2016

International Agrophysics

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A b s t r a c t. An understanding of the aerodynamic and biophysical properties of barley malt is necessary for the appropriate design of equipment for the handling, shipping, dehydration, grading, sorting and warehousing of this strategic crop. Malting is a complex biotechnological process that includes steeping; germination and finally, the dehydration of cereal grains under controlled temperature and humidity conditions. In this investigation, the biophysical properties of barley malt were predicted using two models of artificial neural networks as well as response surface methodology. Stepping time and germination time were selected as the independent variables and 1 000 kernel weight, kernel density and terminal velocity were selected as the dependent variables (responses). The obtained outcomes showed that the artificial neural network model, with a logarithmic sigmoid activation function, presents more precise results than the response surface model in the prediction of the aerodynamic and biophysical properties of produced barley malt. This model presented the best result with 8 nodes in the hidden layer and significant correlation coefficient values of 0.783, 0.767 and 0.991 were obtained for responses one thousand kernel weight, kernel density, and terminal velocity, respectively. The outcomes indicated that this novel technique could be successfully applied in quantitative and qualitative monitoring within the malting process.

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The effects of malting and mashing on barley protein extractability

Cited by 187 publications

References 24 publications

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Changes in protein molecular weight during cloudy wheat beer brewing

Screening of the aerodynamic and biophysical properties of barley malt

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