Malting revisited: Germination of barley (Hordeum vulgare L.) is inhibited by both oxygen deficiency and high carbon dioxide concentrations

Kleinwächter, Maik; Meyer, Ann-Kathrin; Selmar, Dirk

doi:10.1016/j.foodchem.2011.11.027

Cited by 8 publications

(5 citation statements)

References 22 publications

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“…The subsequent stage, the kilning process, reduces the moisture content from grains and provides stabilization of enzymatic activity, which grants flavor and color to malt. The deculming is applied to remove culms from grains; and finally, the malt is stored until use in beer production (Montanuci et al, 2014;Pinto, 2013;Kleinwächter;Meyer;Selmar, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Rebelo¹,

Carvalho

Souza

2020

BJD

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Section: Introductionmentioning

confidence: 99%

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Rebelo¹,

Carvalho

Souza

2020

BJD

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“…Insoluble starch is converted to soluble starch during malting. Soluble starch is converted to fermentable sugars during the mashing stage of the brewing process (Briggs et al 2004;Kunze 2004;Kleinwächter et al 2012). Hydrolysis of the endosperm cell walls and the protein matrix that surrounds starch grains is the major objectives of malting (Woonton et al 2005;Perveen et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…During germination, the barley seed (grain) produces the plant growth regulator, GA 3 (Kleinwächter et al 2012), which diffuses to the aleurone tissue, stimulating it (aleurone tissue) to synthedize enzymes important in reserve starch mobilisation (Bewley 2001). The grain starch level decreases, and simple sugars increases (Bewley 2001;Kunze 2004;Palmer 2018).…”

Section: Introductionmentioning

confidence: 99%

The Potential of Ethylene as an Alternative to GA₃ Treatment during Malting of Barley (Hordeum valgare)

Zanamwe

2019

Cereal Research Communications

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Treatment of barley grain with gibberellic acid (GA 3 ) during malting promotes abnormal proteolysis and rapid rootlets growth affecting malt quality. This study investigated the potential of ethylene treatment as an alternative by comparing the amylase activity, total starch and total reducing sugars of germinating 'Puma' barley seeds treated with ethylene, 1-methylcyclopropane (1-MCP), GA 3 , daminozide (B-nine), GA 3 + 1-MCP, ethylene + B-nine and the control after 24, 48 and 72 h from soaking. Ethylene had no effect on amylase activity. B-nine reduced amylase activity by 16 and 9.6% compared to the control after 48 and 72 h, respectively. The amylase activity of ethylene + B-nine treated seeds was higher (13.3 and 4%) than B-nine treated seeds after 48 and 72 h. This suggest that endogenous GA is important for normal amylase activity and, ethylene stimulates amylase activity where GA synthesis is inhibited. Ethylene and GA 3 treatments reduced starch (83.3 mg g -1 and 76.7 mg g -1 , respectively) and increased reducing sugars (16.0 and 17.1 µg ml -1 , respectively) compared to the control (115.3 mg g -1 starch and 12.1 µg ml -1 reducing sugars) after 72 h. It was concluded that, ethylene may replace GA 3 treatment without interfering with starch changing processes during barley malting.

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“…Conditions in a commercial malting plant result in lower oxygen, moisture, and often lack the free flow of carbon dioxide available to grains germinating naturally. Also, variations in temperature and anoxia result in little root development (Kleinwächter et al, 2012 ), which can lead to changes at a molecular level and hence incorrect conclusions when extrapolated to the harsh conditions of a commercial malting plant.…”

Section: Introductionmentioning

confidence: 99%

Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting

et al. 2017

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Many biological processes, such as cell wall hydrolysis and the mobilisation of nutrient reserves from the starchy endosperm, require stringent regulation to successfully malt barley (Hordeum vulgare) grain in an industrial context. Much of the accumulated knowledge defining these events has been collected from individual, unrelated experiments, and data have often been extrapolated from Petri dish germination, rather than malting, experiments. Here, we present comprehensive morphological, biochemical, and transcript data from a simulated malt batch of the three elite malting cultivars Admiral, Navigator, and Flagship, and the feed cultivar Keel. Activities of lytic enzymes implicated in cell wall and starch depolymerisation in germinated grain have been measured, and transcript data for published cell wall hydrolytic genes have been provided. It was notable that Flagship and Keel exhibited generally similar patterns of enzyme and transcript expression, but exhibited a few key differences that may partially explain Flagship's superior malting qualities. Admiral and Navigator also showed matching expression patterns for these genes and enzymes, but the patterns differed from those of Flagship and Keel, despite Admiral and Navigator having Keel as a common ancestor. Overall (1,3;1,4)-β-glucanase activity differed between cultivars, with lower enzyme levels and concomitantly higher amounts of (1,3;1,4)-β-glucan in the feed variety, Keel, at the end of malting. Transcript levels of the gene encoding (1,3;1,4)-β-glucanase isoenzyme EI were almost three times higher than those encoding isoenzyme EII, suggesting a previously unrecognised importance for isoenzyme EI during malting. Careful morphological examination showed that scutellum epithelial cells in mature dry grain are elongated but expand no further as malting progresses, in contrast to equivalent cells in other cereals, perhaps demonstrating a morphological change in this critical organ over generations of breeding selection. Fluorescent immuno-histochemical labelling revealed the presence of pectin in the nucellus and, for the first time, significant amounts of callose throughout the starchy endosperm of mature grain.

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Malting revisited: Germination of barley (Hordeum vulgare L.) is inhibited by both oxygen deficiency and high carbon dioxide concentrations

Cited by 8 publications

References 22 publications

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

The Potential of Ethylene as an Alternative to GA₃ Treatment during Malting of Barley (Hordeum valgare)

Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting

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Malting revisited: Germination of barley (Hordeum vulgare L.) is inhibited by both oxygen deficiency and high carbon dioxide concentrations

Cited by 8 publications

References 22 publications

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

The Potential of Ethylene as an Alternative to GA3 Treatment during Malting of Barley (Hordeum valgare)

Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting

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The Potential of Ethylene as an Alternative to GA₃ Treatment during Malting of Barley (Hordeum valgare)