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The Effect of Nitrogen Level on the Performance of Malting Barley Varieties during Germination
Author(s) -
Agu R. C.,
Palmer G. H.
Publication year - 2001
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.2050-0416.2001.tb00081.x
Subject(s) - nitrogen , germination , amylase , agronomy , chemistry , enzyme , food science , biology , biochemistry , organic chemistry
The malting characteristics of high and low nitrogen barleys were compared. Results confirmed that low nitrogen facilitates malting rate and extract development. Modification rate was not related to β‐glucan content. In general, these low nitrogen barleys and high nitrogen barleys had similar levels of α‐amylase but high nitrogen barleys tend to have higher levels of β‐amylase. Since barleys of similar nitrogens had different levels of α‐amylase and β‐amylase, nitrogen may not be a reliable indicator of the potential of the grain to develop amylolytic enzymes.