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.
|Number of pages||6|
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 2001|