Relationship between hordein proteins and malt quality in barley cultivars grown in Croatia

Relationship between hordein proteins and malt quality in barley cultivars grown in Croatia

The hordein proteins of ten barley (Hordeum vulgare L.) cultivars grown in region of eastern Croatia were studied for their contribution to the malting quality, particularly relating hordein influence on malt extract yield. The analysis of hordein proteins was carried out by reversed-phase high-perf...

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Bibliographic Details
Published in:Cereal research communications Vol. 35; no. 3; pp. 1487 - 1496
Main Authors: Å imić, G, R. Sudar, A. LaliÄ, Z. JurkoviÄ, D. Horvat, D. BabiÄ
Format: Journal Article
Language:English
Published: Akadémiai Kiadà 01-09-2007
AKADÉMIAI KIADÓ
Subjects:
Agriculture
Angora
Barley
Cereal grains
correlation
cultivars
Enzymes
Grains
hordein
Hordeum vulgare
Liquid chromatography
malt extract
malting
malting barley
malting quality
protein degradation
Quality
quantitative analysis
reversed-phase high performance liquid chromatography
RP-HPLC
Starches
Viscosity
Winter
Croatia
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Summary:The hordein proteins of ten barley (Hordeum vulgare L.) cultivars grown in region of eastern Croatia were studied for their contribution to the malting quality, particularly relating hordein influence on malt extract yield. The analysis of hordein proteins was carried out by reversed-phase high-performance liquid chromatography (RP-HPLC). The micromalting of investigated barley cultivars and malt analyses were done according to the EBC official methods. The quantitative analysis of hordein proteins has showed that B-hordein was major component, followed by C- and D-hordeins. Among investigated cultivars the malt extract yield varied from 76.8% (cv. Angora) to 82.6% (cv. Scarlett). Spring barleys had on the average higher malt extract yield in contrast to winter barleys. The significant negative correlation between the total hordein content and malt extract yield was found. Among hordein fractions the B-hordein and D-hordein significantly contributed to lower malt extract yield. RP-HPLC analysis of malt hordeins revealed that the amount of hordein degraded during malting significantly correlated with Kolbach index.
Bibliography:http://dx.doi.org/10.1556%2FCRC.35.2007.3.13
ISSN:0133-3720
1788-9170
DOI:10.1556/CRC.35.2007.3.13