Quantitative determination of endosperm modification and its relationship to the content of 1,3∶1,4-β-glucans during malting of barley

A study has been made of the effects ofO2, N 2, CO 2, and air treatment during steeping of two varieties of barley, Nordal from Denmark and Tokak from Turkey. Steeping time was varied from I to 3 days and the seeds subsequently germinated on sand for 7 days. Water uptake, endosperm modification (measured as cell wall breakdown), and embryo growth (measured as root and shoot growth) were monitored throughout germination.The results showed that steeping in the presence of pure 02 and CO2 were toxic and inhibited subsequent water uptake, modification, and embryo growth. Anaerobic steeping in the presence ofN 2 had little inhibitory effect on these three parameters when compared to steeping in well aerated water. It is confirmed that removal of CO 2 from grains during steeping is more important than addition of oxygen.

Section: Discussion 41 Water Uptakementioning

confidence: 99%

The effects of oxygen, nitrogen, and carbon dioxide steeping regimes on endosperm modification and embryo growth of germinating barley seeds

Gibbons

1983

“…From these barleys 57 malts were produced by pilot malting (2). For comparison of the [B-glucan contents: 3 oats, 3 maize, I rye, 1 triticale, 3 wheat and 3 sorghum varieties…”

Section: Methodsmentioning

confidence: 99%

Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt

Jørgensen

Aastrup

1988

Self Cite

Complete solubilisation of barley or malt 13-glucan was obtained by extraction with dilute acid. Investigation of the extraction procedure by high performance size exclusion chromatography indicates that originally water insoluble high molecular weight 13-glucan is solubilized by degradation to smaller fragments. The fluorescence emitted by the specific complex formed between Calcofluor and D-glucan in solution was used to measure the total [3-glucan content of barley and malt samples. Examination of the residues after the extraction with dilute acid by degradation with (1--,3)(1--,4)-~-I~-glucanase and by fluorescence microscopy of Calcofluor stained residues confirmed the complete extraction of the [~-glucan. Comparison between the Calcofluor-FIA method and the enzymatic method of MCCLEARY and GLENNIE-HOLMES (20) revealed a high correlation between the values obtained by the two methods. 39 barleys and 57 malts were analysed for ~-glucan content with the two methods and linear correlation coefficients of r = 0.977 and r = 0.986, respectively, were found. The system enables a large number of barley or malt 13-glucan determinations to be performed within a short period of time with a minimum of manpower. The method is suitable for standard routine analysis in quality control laboratories.

“…Malt -The malt samples consisted of green and kilned malt from a pilot malting of Nordal used in a previous study (2).…”

Section: Methodsmentioning

confidence: 99%

“…In dilute solution or suspensions with weakly absorbing molecules, equation [2] may be approximated to a linear equation [3] The optimal values for K = Io Qrel and ~ were estimated with an iterative algorithm (7) programmed at the HP 9825A computer. The criterion used for optimal solution was maximal correlation between concentration and the logarithmic expression of equation [4] and the result expressed with an optimal value for K = Io Qrel and corresponding correlation coefficient (R2).…”

Section: Quantitative Fluorescence Measurement Modelmentioning

confidence: 99%

A fluorimetric method for measuring 1,3∶1,4-β-glucan in beer, wort, malt and barley by use of Calcofluor

Jensen

Aastrup

1981

Self Cite

A convenient method for determining mixed linked 1,3:l,4-~-glucans in beer, wort, malt and barley is described. The fluorochrome Calcofluor, specific for ~-glucosidic linkages, is used to stain these materials. The fluorescence intensity of the final suspension is measured and the result compared with traditional ~-glucan measurements.The correlation between fluorescence intensity and (NH4)2SO4 precipitation was very good for beer and wort. The correlation between the fluorescence method and an enzymatic method used for malt and barley was somewhat poorer.