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HORDEIN IN BARLEY AND MALT—A REVIEW
Author(s) -
Baxter E. D.
Publication year - 1981
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.2050-0416.1981.tb04011.x
Subject(s) - hordein , mashing , fractionation , chemistry , food science , hordeum vulgare , agronomy , biology , chromatography , poaceae
The chemical nature of hordein and current methods of extraction and fractionation are reviewed. The importance of hordein in identifying barley varieties and in predicting and assessing malting performance is discussed. Proteolytic breakdown of hordein during malting and mashing is summarized and the composition of hordein from barley, malt and spent grains is compared.