THE COMPOSITION AND QUANTITATIVE ESTIMATION OF PROTEINS IN DANISH BARLEY | Zendy

HofmanBang G. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

THE COMPOSITION AND QUANTITATIVE ESTIMATION OF PROTEINS IN DANISH BARLEY

Author(s) -

HofmanBang G.

Publication year - 1931

Publication title -

journal of the institute of brewing

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.523

H-Index - 51

eISSN - 2050-0416

pISSN - 0046-9750

DOI - 10.1002/j.2050-0416.1931.tb06781.x

Subject(s) - glutelin , storage protein , chemistry , salt (chemistry) , composition (language) , food science , hordeum vulgare , botany , biochemistry , poaceae , biology , gene , organic chemistry , linguistics , philosophy

In Danish barleys the author confirms the relationships which L. R. Bishop has shown to exist between the individual proteins and the total protein, also the constancy of the percentage of glutelin in each variety. During storage of immature grain the salt‐soluble protein changes to glutelin, such change being! rapid at 95°F. and slow or negligible at 40–50°F. A change in the reverse direction, that is, from glutelin to salt‐soluble protein occurs when barley is dried. When barleys are malted in Saladin boxes the accumulation of carbon dioxide checks the growth of the embryo and assists in the accumulation of salt‐soluble proteins in the malt.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research