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STUDIES ON COLD WATER EXTRACT OF MALTS: SOLUBLE PROTEIN AND MALTING BEHAVIOUR
Author(s) -
Holmes Malcolm Glennie
Publication year - 1992
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.2050-0416.1992.tb01092.x
Subject(s) - cultivar , chemistry , water soluble , food science , proteolysis , botany , biology , biochemistry , enzyme , organic chemistry
Modification of the IoB method for Cold Water Extract (CWE) allowed the determination of the CWE and Cold‐Water‐Soluble (CWS‐) protein in 96 micromalts per day by a single operator. The method was used to follow the changes in CWS‐protein of malts of four cultivars of barley with increasing modification. Malting and non‐malting cultivars were shown to have different patterns of protein solubilisation during malting. The equivalent of a Kolbach determination carried out on Cold Water Extracts of malts of more than three days modification sharply differentiated between malting and non‐malting cultivars. Cold‐Water‐measurable proteolysis was shown not to be the cause of an unexpectedly high malting potential shown by a variety with low Diastatic Power.