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CHEMICAL ASPECTS OF MALTING I. REMOVAL OF FREE AMINO ACIDS AND SUGARS FROM BARLEY DURING STEEPING
Author(s) -
Cook A. H.,
Pollock J. R. A.
Publication year - 1952
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.2050-0416.1952.tb02697.x
Subject(s) - steeping , chemistry , amino acid , food science , biochemistry
Uncombined amino acids and sugars have been detected in the liquors run off after the steeping of barley. Individual representatives of these classes have been separated and recognized by paper partition chromatography. The amino acids present include alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, iso leucine, leucine, lysine, phenylalanine, proline, serine, tyrosine and valine; a further ninhydrin‐reacting substance is provisionally identified as γ‐aminobutyric acid. The free sugars include galactose, glucose, arabinose, fructose (trace), xylose, rhamnose and an unidentified oligosaccharide.