Nutritional Value of Germinated Barley

Alexander, J. C.; Gabriel, H.G.; Reichertz, J.L.

doi:10.1016/s0315-5463(84)72562-4

Cited by 9 publications

(2 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The germinated seeds were commonly called sprouts (Alexander et al 1984), but malt sprouts are the product obtained by the removal of sprouts from malted barley * To whom correspondence should be addressed. together with malt hulls and other parts of malt (official deÐnition ; Boru † and Van Lanen 1958 ;Robbins and Pomeranz 1963).…”

Section: Introductionmentioning

confidence: 99%

The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)

Salama

El-Sahn

Mesallam

et al. 1997

J. Sci. Food Agric.

View full text Add to dashboard Cite

The components of malt sprouts were effectively separated by manual winnowing into acrospires (15·3%), rootlets (40·1%) and husks (43·7%). The bitter taste was located in the acrospires. Percent recovery of protein and fibre was, respectively, 95·2 and 87·2 of malt sprouts. The acrospires were rich in protein (30·3%) and sugars (45·7%) but low in calcium (1·94 g kg−1), fibre content (4·6%) and essential amino acids. They had moderate functional properties. The rootlets were rich in calcium (19·9 g kg−1) and in protein (31·9%), which had a good nutritive value (low in phytic acid and polyphenols content). They had a moderate fibre content (10·7%). Consequently, they had the highest water absorption, oil absorption and emulsification capacities. The rootlets had relatively low foam capacity but the highest foam stability. The husks were rich in fibre content (25%) but moderate in protein content (12·4%), which was rich in essential amino acids. The husks were relatively low in calcium (11·83 g kg−1) and phosphorus (6·53 g kg−1) contents and in vitro protein digestibility (68·9%). Their functional properties were influenced by high fibre and moderate protein contents. The first limiting amino acids were sulphur‐containing ones in the malt sprouts, the acrospires and the rootlets, but it was leucine in the husks. © 1997 SCI.

show abstract

Section: Introductionmentioning

confidence: 99%

The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)

Salama

El-Sahn

Mesallam

et al. 1997

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…All technologies create certain amounts of secondary products and waste materials. Malt sprouts are abundant and cheap by-products of the malting industry (Alexander et al, 1984), but there are the products obtained by the removal of sprouts from malted barley together with malt hulls and other parts of malt (official definition; Salama et al, 1997a). Malt sprouts, which constitute 3 to 5% of the malt are constituted of acrospires and rootlets.…”

Section: Introductionmentioning

confidence: 99%

Adding value in barley malt rootlets as a source of 5’-phosphodiesterase

Beluhan

Karmelić

Šantek

2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

View full text Add to dashboard Cite

A thermostable 5’-phosphodiesterase (5’-PDE, EC 3.1.4.1) was extracted from barley (Hordeum distichum var. Rex) malt rootlets. The purification procedure comprised acetone precipitation, S-Sepharose cation-exchange and DEAE-Sepharose anion-exchange chromatography. The enzyme was purified 101-fold with a recovery of 22% and a specific activity of 81.9 U mg-1 protein, Optimum enzyme activity was obtained at 70 °C, and pH 8.9. The SDS-PAGE profiling of the purified protein exhibited molecular weight of 116 kDa and revealed three sub-unit fractions of 26, 43, and 56 kDa making up its active configuration. The kinetic constants Km and Vmax were determined as 0.25 mM and 0.816 mmol min-1, respectively. Thermodynamic studies showed that the thermal inactivation of purified barley malt rootlets 5’-PDE followed the first-order kinetics, indicating inactivation energy (Ed) of 134 kJ mol-1. The half-life (t1/2) at 70 °C was estimated as 169 min. Thermodynamic parameters ΔH*, ΔS* and ΔG* were determined as a function of temperature and were 131.15 kJ mol-1, 37.01 kJ mol-1 K-1 and 118.4 kJ mol-1, respectively. The purified enzyme has long half-life with 11 days at 0 °C, 37 hours at 4 °C and 11 hours at room temperature. These results provide useful information about the factors that affects the activity of barley malt rootlets 5’-PDE and suggests a good indication for application of this enzyme in pharmaceutical and food industry.

show abstract

Chemical composition and utilization of pearl millet sprouts

Chauhan

1993

Nahrung

View full text Add to dashboard Cite

SummaryPearl millet (Pennisetum typhoideum) grains were germinated at 25 "C (48, 54 and 60 h), 30 and 35 "C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake and rahadi (an indigenous fermented food of India), were found to be acceptable to human palate.

show abstract

Nutritional Value of Germinated Barley

Cited by 9 publications

References 19 publications

The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)

The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)

Adding value in barley malt rootlets as a source of 5’-phosphodiesterase

Chemical composition and utilization of pearl millet sprouts

Contact Info

Product

Resources

About