Bio-processing of oats to make malt

Abstract

The paper presents basic parameters for the malting process including germination, fermentation and drying. The 'Kozyr' oats were malted using a Ceremix 6 XMG enzyme preparation. Protein blends in oats during germination were investigated to show that total concentrations of albumins and globulins in oats increased from 32.3% to 55.0%, while concentrations of prolamins and glutelins decreased by 18.57% as compared to feed grains. The varying amino acids in oat malt were traced throughout the entire malting process. Amino acids in oat malt, which are more involved in the Maillard reactions, are listed in the following order: tyrosine, methionine, arginine, lysine, phenylalanine, valine, cysteine, histidine, alanine and aspartic acid. The varying carbohydrate blends in the malt when dried were studied. Oat malt starch was found to react with water in the first nine hours of fermentation, ending up with a large amount of free sugars to be formed.