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OPTIMIZED McCLEARY METHOD FOR MEASUREMENT OF TOTAL β‐AMYLASE IN BARLEY AND ITS APPLICABILITY
Author(s) -
Santos Maria M. M.,
Riis Preben
Publication year - 1996
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.2050-0416.1996.tb00912.x
Subject(s) - amylase , chemistry , food science , mathematics , biochemistry , enzyme
The McCleary method for determination of β‐amylase in malt has been modified in order to allow determination of total β‐amylase in barley as well as malt. A ruggedness test, performed on the modified method, demonstrated that the method is quite robust and highly reproducible. When the variables α‐amylase, β‐amylase and diastatic power were measured in 90 malt samples, only β‐amylase was significantly correlated to diastatic power (r 2 = 0.85 and p < 0.0001). The same high correlation was found between total β‐amylase in 20 barley samples and diastatic power in the corresponding malts. The validity of this relationship was tested by predicting diastatic power in malt from total β‐amylase in barley. Predicted values correlated highly to measured values (r 2 = 0.95). In breeding material a positive relationship was found between total β‐amylase in barley and protein content. This relationship must be considered when evaluating new barley lines.