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ENVIRONMENTAL AND VARIETAL DIFFERENCES IN TOTAL β GLUCAN CONTENTS OF BARLEY AND THE EFFECTIVENESS OF ITS BREAKDOWN UNDER DIFFERENT MALTING CONDITIONS
Author(s) -
Bourne D. T.,
Wheeler R. E.
Publication year - 1984
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.2050-0416.1984.tb04280.x
Subject(s) - germination , gibberellic acid , glucan , agronomy , yield (engineering) , moisture , food science , chemistry , horticulture , botany , biology , biochemistry , materials science , organic chemistry , metallurgy
The total β glucan contents of a number of barley varieties grown at different sites in England have been determined using a direct enzyme degradation method. Variations in values for a single variety between sites or between harvests indicates that environmental factors are involved in regulating β glucan formation while the involvement of genetic factors is inferred from the finding that the ranking order for different varieties at each site and at each harvest is similar. A single variety of barley has been micromalted under varying conditions of moisture, temperature, gibberellic acid concentration and germination time and a very close correlation between the total β glucan levels and the fine‐concentrated difference values has been obtained. This work confirms the relationship obtained earlier with different varieties of malts under a specific malting schedule, indicating that the relationship is one which is widely applicable. The measurement of total β glucan can therefore be used in the estimation of modification and the prediction of brewhouse yield.