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Barley malts were prepared at 15, 18 and 21℃ for 3∼6 days, and assayed for β-glucanase, α-amylase and β-amylase activities. β-Glucanase activity increased markedly during earley germination and reached maximum at the 6th day of germination. β-Glucanase activity in six-rowed barley malt was much higher than that in two-rowed malt. β-Glucanase activity was associated with reduction in β-glucan content during germination. β-Amylase activity was also considerably higher in two-rowed barley, and increased continuously during 6-day germination. β-Amylase activity was the lowest at 15℃, the highest at 18℃, and intermediate at 21℃ of germination temperature. Considerable amount of β-amylase was detected in ungerminated raw barley, and this enzymatic activity tended to increase during 6-day germination. Diastatic power, measure of starch-saccharifying enzyme, in six-rowed malt was 1.4∼1.6 fold higher than in two-rowed malt. Germination at 18℃ for 5∼6 days was suggested to be the optimum condition for manufacturing good quality malts, in terms of enhanced starch-degrading enzymatic activity.
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