Kvasny Prum. 1975; 21(9): 193-195 | DOI: 10.18832/kp1975024

Evaluating the quality of malt by applying the method used for the determination of proline in wort.Peer-reviewed article

M. NENTWICHOVÁ, M. TRKAN

The authors have analyses 24 samples of malt prepared in a malting micro-plant to study the relation between the percentage of proline nitrogen in malt and its enzymic activity. By applying mathematic and statistic methods to the results of their analyses the authors derive a conclusion, that the amount of the proline nitrogen characterizes the activity of cytolytic and proteolytic enzymes and that the proline nitrogen to total nitrogen ration reflects the activity of amylolytic enzymes. Proline nitrogen permits therefore to evaluate the enzymic activity and, consequently, the quality of malt. The published results must be taken as preliminary ones requiring more detailed study.
(In Czech, English summary only)

Keywords: malt, wort, proline, analytic method

Published: September 1, 1975