β-glucans are non-starch polysaccharides found in the cell walls of endosperm. A high content of these polysaccharides in barley grain causes inadequate grain modification during the malting process, due to the fact that β-glucans inhibit enzymes to enter the cell walls of the endosperm. During malting process, barley germinates and produces hydrolytic enzymes that de-structure the endosperm, making the grains soft and friable. During mashing process, β-glucans lower the brewing yield and moreover they cause turbidity of brewed beer. The goal of this work was to analyse the degradation process of β-glucan content during the malting process. Two methods such as the enzymatic method and the flow injection analysis method were used to analyse the content of β-glucan in barley grain, in germinated grain as well as in the malt and in wort. Results showed the decrease of β-glucan content from barley to wort, β-glucans were degraded by 97 %. All evaluated varieties fulfilled requirements for β-glucan content in wort, values were lower than 250 mg.dm-3. Moreover, a positive significant correlation among the content of β-glucan in malt and the viscosity of worth was found but on the other hand significant correlation among the β-glucan content in wort and the viscosity was not proven. Statistical significant correlation was proven among the starch content in barley grain and friability of malted grain.
CITATION STYLE
Solgajová, M., Dráb, Š., & Mareček, J. (2022). CHANGES IN THE CONTENT OF β -GLUCANS DURING THE MALTING PROCESS. Journal of Microbiology, Biotechnology and Food Sciences, 12(2). https://doi.org/10.55251/jmbfs.6001
Mendeley helps you to discover research relevant for your work.