Relationship between β-Amylase activity, steeliness, mealiness, nitrogen content and the nitrogen fractions of the barley grain

R. E. Broadbent, G. H. Palmer

    Research output: Contribution to journalArticle

    8 Citations (Scopus)

    Abstract

    Steely grains tend to have a higher total nitrogen than corresponding mealy grains. ß-Amylase activities of different barley varieties appeared to be associated, to different degrees, with steeliness, high total nitrogen content, and high levels of total salt soluble proteins and hordein proteins. The consistent relationship between ß-amylase activity and these parameters suggests that ß-amylase contents of barley not only reflect genetic differencies in varieties, but also differences in protein type and grain structure. Notwithstanding, the ß-amylase content of the grain may not be indicative of the potential of the grain to develop ß-amylase activity during malting.

    Original languageEnglish
    Pages (from-to)349-354
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume107
    Issue number6
    Publication statusPublished - 2001

    Keywords

    • β-amylase
    • Barley
    • Mealy
    • Protein
    • Steely

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