The effect of nitrogen level on the performance of malting barley varieties during germination

R. C. Agu, G. H. Palmer

    Research output: Contribution to journalArticle

    21 Citations (Scopus)

    Abstract

    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 ß-glucan content. In general, these low nitrogen barleys and high nitrogen barleys had similar levels of a-amylase but high nitrogen barleys tend to have higher levels of ß-amylase. Since barleys of similar nitrogens had different levels of a-amylase and ß-amylase, nitrogen may not be a reliable indicator of the potential of the grain to develop amylolytic enzymes.

    Original languageEnglish
    Pages (from-to)93-98
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume107
    Issue number2
    Publication statusPublished - 2001

    Keywords

    • α-amylase
    • β-amylase
    • Barley
    • Extract, β-glucan
    • High nitrogen
    • Low nitrogen

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