KMID : 1024420160200010008
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Food Engineering Progress 2016 Volume.20 No. 1 p.8 ~ p.14
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Diastatic Power and Chemical Composition in Malted Barley Prepared with Korean Covered Barley
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Lee Mi-Ja
Kim Yang-Kil Seo Woo-Duck Choi In-Duck Kim Hyun-Young Kang Hyeon-Jung Kim Sun-Lim
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Abstract
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Twenty four covered barley cultivars of Korea and subsequently produced malts were evaluated for quality characteristics, diastatic power (DP), and enzymatic actvity. Protein, amylase, starch and ¥â-glucan content of covered barley cultivars were 8.2-12.8%, 4.2-19.1%, 47.9-59.7%, and 4.1-7.4%, respectively. The DP of malt during malting showed a maximum value in Day 4, when the bud length was 2.0-2.5 times longer than the length of the grain itself. ¥á-Amylase activity was very low but increased significantly after Day 4, showing greatest activity on Day 6 (185.5-206.1 unit/g). ¥â-Amylase activity increased as the malting progressed and a considerable amount was detected in barley grain on Day 6 (898.6-1591.6 unit/g). The potential diastatic power (PDP) of various cultivar grains ranged from 89.7 ¡ÆL to 169.3 ¡ÆL. The PDP of raw barley had strong correlation with ¥â-amylase of raw barley (r=0.977, p<0.001) while the DP of malted barley was also correlated with the ¥â-amylase activity of raw barley (r=0.654, p<0.001). Since the PDP of raw barley and the DP of malted barley are correlated (r=0.644, p<0.001), the PDP and ¥â-amylase activity of raw barley are useful factors in predicting the DP of malted barley.
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KEYWORD
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malted barley, diastatic power, ¥á-amylase, ¥â-amylase, ¥â-glucan
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