Changes in Germination and Malting Quality During Storage of Barley

Woonton, Brad W.; Jacobsen, John V.; Sherkat, Frank; Stuart, I.M.

doi:10.1002/j.2050-0416.2005.tb00646.x

Cited by 40 publications

(55 citation statements)

References 27 publications

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“…The results of Frančáková and Líšková (2009) conclude that the germination index is considered to be the best predictor of the dormancy depth. High values of the germination index refer to high quality and homogeneity of malt (Woonton et al 2005a). The results of our study showed that the germination energy and germination index values remained high over the post-harvest storage period.…”

Section: Germination Resultssupporting

confidence: 48%

“…To increase the brewing yield and efficiency, malts with high extract values, high enzymatic activities, and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post-harvest dormancy and be able to germinate rapidly and uniformly (Riss & Bang-Olsen 1991;Woonton et al 2005a). Freshly harvested grain is not recommended for immediate malting due to uneven germination, thereby reducing the resultant malt quality (Carreck & Christian 1997;Woonton et al 2005b).…”

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confidence: 99%

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Germination index as an indicator of malting potential

Frančáková¹,

Líšková²,

Bojňanská³

et al. 2012

Czech J. Food Sci.

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Frančáková H., Líšková M., Bojňanská T., Mareček J. (2012): Germination index as an indicator of malting potential. Czech J. Food Sci., 30: 377-384.The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.

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Section: Germination Resultssupporting

confidence: 48%

mentioning

confidence: 99%

Germination index as an indicator of malting potential

Frančáková¹,

Líšková²,

Bojňanská³

et al. 2012

Czech J. Food Sci.

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show abstract

“…The moisture and protein contents of each sample were determined using EBC 9 methods 3.3 and 3.3.2, respectively ( Table I). The barley samples were stored at room temperature (20-25°C) for 7 months and at 1, 3 and 7 months approximately 2-kg samples were sealed in polyethylene bags and, following a well established practice 6,27,28 , stored at -18°C to halt further changes.…”

Section: Barley Samplesmentioning

confidence: 99%

“…Woonton et al 28 found that storage of Australian barley at room temperature for up to one year significantly increased the germination vigor (as measured by the Germinative Index) with a concomitant enhancement in the production of hydrolytic enzymes during malting and improvements in an array of malt quality parameters (diastatic power, malt extract, kolbach index (KI) and apparent attenuation limit). A study by Gothard 10 with European barley also showed that storage for up to one year increased malt quality parameters such as the Hot Water Extract and KI.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Barley Storage on Respiration and Glucose-6-Phosphate Dehydrogenase During Malting

Woonton¹,

Sherkat

Maharjan

2005

Journal of the Institute of Brewing

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Malt is produced by the controlled, but limited germination of barley. To produce good quality malt, the barley employed must be able to germinate rapidly and synchronously. Dormancy is a seed characteristic that can interfere with the rapid and uniform germination of barley, thereby reducing the resultant malt quality. Various studies have shown that post harvest storage can be used to remove dormancy and enhance barley germination characteristics and malt quality. Because of its complexity, the fundamental basis of dormancy induction, maintenance and termination remain unknown. Glucose-6-phosphate dehydrogenase (G6PDH) is the rate limiting enzyme of the pentose phosphate pathway and has been associated with dormancy decay and increased seed vigor of a variety of different seeds. The aim of this study was to determine if changes in barley germination vigour were associated with respiration and /or G6PDH changes during malting. Commercially grown barley (cv. Gairdner) was obtained from various states of Australia and stored at room temperature for up to 7 months. At 1, 3 and 7 months, samples were taken and stored at -18°C. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were micro-malted and the ␣-amylase activity, respiration rate, and G6PDH activity of the germinating grains were measured at various stages of malting. It was found that storage of barley for up to seven months significantly improved the germination characteristics and increased the ␣-amylase activity during malting. However, these improvements were not associated with concomitant changes in respiration rate or G6PDH activity during malting.

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“…Havendo as condições adequadas, alterações são observadas nos grãos, em virtude principalmente do conjunto enzimático que é ativado pelos mecanismos que regulam o processo de germinação (WOONTON et al, 2005).…”

Section: Introductionunclassified

Physicochemical changes and enzymatic activity of pre-harvest sprouting wheat

Carvalho

Beléia

2015

Revista Ciência Agronômica

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RESUMO -O trigo na colheita está exposto a danos por chuva, que podem levar à alteração na qualidade e perda de valor comercial. O objetivo desse trabalho foi caracterizar as alterações de diferentes variedades de trigo da região Sul que sofreram danos por chuva, detectado pelo método de falling number. Treze amostras foram avaliadas quanto a peso hectolitro, peso de mil sementes, proteína, açúcares redutores, nitrogênio solúvel, nitrogênio de aminoácidos livres e atividade enzimática e -amilase, -glucanase e protease). As alterações na fração de gliadina foram avaliadas por eletroforese SDS-PAGE. As variáveis açúcares redutores, nitrogênio solúvel, nitrogênio de aminoácidos livres, atividade de -amilase, -glucanase e protease apresentaram correlações significativas com falling number. À medida que houve redução do falling number, as gliadinas apresentaram alterações nas bandas entre 40 e 30 KDa que ficaram mais intensas. Palavras-chave: Triticum aestivum. Falling number. Dano por chuva. SDS PAGE.ABSTRACT -During harvest, wheat is exposed to damage from rain, which may lead to changes in quality and loss of commercial value. The aim of this study was to characterize the changes in different varieties of wheat from the south of Brazil, damaged by rain as detected with the falling number method. Thirteen samples were evaluated for hectoliter weight, thousand-seed weight, protein, reducing sugars, soluble nitrogen, free amino nitrogen and enzyme activity ( and -amylase, -glucanase and protease). Changes in the gliadin fraction were evaluated by SDS-PAGE electrophoresis. The variables, reducing sugars, soluble nitrogen, free amino nitrogen, the activity of -amylase, -glucanase and protease all showed significant correlation with the falling number test. As the falling number values were reduced, the gliadins displayed changes to the 40 and 30 KDa bands, which become more intense.

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Changes in Germination and Malting Quality During Storage of Barley

Cited by 40 publications

References 27 publications

Germination index as an indicator of malting potential

Germination index as an indicator of malting potential

The Influence of Barley Storage on Respiration and Glucose-6-Phosphate Dehydrogenase During Malting

Physicochemical changes and enzymatic activity of pre-harvest sprouting wheat

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