Relationships among Barley, Malt, and Beer Phenolics

Bendelow, V. M.; LaBerge, D. E.

doi:10.1094/asbcj-37-0089

Cited by 14 publications

(11 citation statements)

References 2 publications

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“…The PPO activity ranged from 0.105 to 0.318 D475 /min g within cultivars for B 24 . The highest PPO activity in B 24 was observed for RD-2508 and the lowest for RD-2035. The PPO is thoroughly distributed in the barley kernel although the concentration of PPO is high in the outer layers (Bendelow & Laberge, 1979). The decrease in PPO activity after 12 h of germination could be attributed to leaching of PPO in soaking water and formation of complex with protein and further increase in germination activated the PPO enzyme, a similar result was also reported for germinated wheat (Demeke, Chang, & Morris, 2001).…”

Section: Polyphenol Oxidase Activitysupporting

confidence: 71%

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

2010

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Section: Polyphenol Oxidase Activitysupporting

confidence: 71%

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

2010

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“…The extraction time was optimized based on preliminary data, which showed that most of the extractable PF protein was dissolved in the salt solution during the first 0.5 hr. However, barley bran also contains phytate, phenolic compounds, and fiber (Bendelow 1979;Fredlund et al 1997), which can bind proteins, making them difficult to separate from the matrix. Thus, the effect of temperature and salt concentration on barley PF protein extraction was examined at a fixed extraction time of 0.5 hr.…”

Section: Protein Content and Extraction Efficiency Of Barley Protein mentioning

confidence: 99%

“…Theoretically, albumin and globulin proteins are soluble in salt solution in native forms. However, barley bran also contains phytate, phenolic compounds, and fiber (Bendelow 1979;Fredlund et al 1997), which can bind proteins, making them difficult to separate from the matrix. Such low extraction efficiency suggests that salt solution cannot disrupt bonding between protein and other compounds in the barley bran.…”

Section: Protein Content and Extraction Efficiency Of Barley Protein mentioning

confidence: 99%

Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods

et al. 2010

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Cereal Chem. 87(6):597-606This research optimized the extraction of different protein fractions from barley grains and assessed the physicochemical properties of the fractions obtained. Pearling was first used to remove the grain's outer layers (mainly bran and germ) so that the barley cytoplasmic proteins (albumin and globulin) would be enriched in the pearling flour (PF), while endosperm proteins (hordein and glutelin) would be enriched in the pearled grain flour (PGF). Salt, alcohol, and alkaline solutions were then used to extract different barley protein fractions from PF and PGF. The effects of extraction solvent type, pH, temperature, and extraction time on protein content and extraction efficiency were studied. Aqueous ethanol (55%, v/v) efficiently extracted barley hordein from PGF at 60°C, whereas pH 11.5 alkaline solution was the most efficient for extracting both cytoplasmic and endosperm proteins from barley PF and PGF at 23°C. Subunit molecular weight, amino acid composition, and the functional properties of each isolated barley protein fraction were investigated. Barley glutelin demonstrated superior oil-binding property and emulsifying stability, whereas barley hordein exhibited good foaming capacity.

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“…Both PPO and peroxidase are present in barley and may be related to browning reactions during malting and brewing (Jerumanis et al 1976;Clarkson et al 1992). The role of polyphenols in brewing, especially their implication in beer haze formation, has been reviewed by several authors (Gramshaw 1970;Gardner and McGuinnes 1977;Bendelow and LaBerge 1979). To prevent beer haze formation, scientists identified proanthocyanidin-free barley mutants that do not contain proanthocyanidins and catechins (Wettstein et al 1980).…”

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confidence: 99%

Genotypic Variation in Color and Discoloration Potential of Barley‐Based Food Products

2004

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Barley has a variety of potential food uses. However, the dark gray color of the final products negatively affects consumer acceptability. We determined the discoloration potential of barley from different classes and genotypes, and evaluated the relationship of barley composition, total polyphenol content, and polyphenol oxidase (PPO) activity with discoloration potential of barley. Barley grains were abraded, milled into flour, and analyzed for composition, total polyphenol content, and PPO activity. Total polyphenol content of abraded barley, expressed as gallic acid %, was lowest in hulled proanthocyanidin‐free barley (0.02–0.04%), followed by hulled proanthocyanidin‐containing barley (0.11–0.18%), and hull‐less barley (0.19–0.26%). PPO activity of abraded kernels ranged from 62.1 units/g in hulled proanthocyanidin‐containing Baronesse to 116.5 units/g in hulled proanthocyanidin‐free CA803803. Dough sheet brightness (L* value) was the best indicator of discoloration potential of barley. Large variation in L* value of dough sheets was observed among different classes and among genotypes within classes. Brightness of dough sheets measured at 24 hr were significantly higher in hulled (65.3–78.1) than in hull‐less (59.0–63.9) barley, and within hulled barley, higher in proanthocyanidin‐free (72.2–78.1) than in proanthocyanidin‐containing (65.3–69.6) barley. Total polyphenol content significantly correlated with the discoloration potential of barley. Protein content and ash content also had a significant negative correlation with discoloration of dough sheets. The results indicated that polyphenol compounds may play a major role in discoloration potential of barley‐based products.

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Relationships among Barley, Malt, and Beer Phenolics

Cited by 14 publications

References 2 publications

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods

Genotypic Variation in Color and Discoloration Potential of Barley‐Based Food Products

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