Kvasny Prum. 2014; 60(11-12): 282-284 | DOI: 10.18832/kp2014027

Changes in phosphorus content in barley grain and malt.Peer-reviewed article

Zdeněk SVOBODA, Renata MIKULÍKOVÁ, Sylvie BĚLÁKOVÁ, Karolína BENEŠOVÁ
VÚPS, a. s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno

During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination. During kilning, malt phosphatases release inorganic phosphases from phytates to wort, phosphases contribute to maintaining the optimum pH for most of the malt enzymes. During fermentation, phosphates in wort are required by brewery yeasts for their metabolism. Phosphorus content in barley grain and malt produced was studied in two barley varieties from five localities. During malting decline to 3 % of the total phosphorus content in grain was detected. The decline was caused mainly by passing storage phytin degradation products to germs of rootlets and leaves that are removed from final malts at degerming.During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination. During kilning, malt phosphatases release inorganic phosphases from phytates to wort, phosphases contribute to maintaining the optimum pH for most of the malt enzymes. During fermentation, phosphates in wort are required by brewery yeasts for their metabolism. Phosphorus content in barley grain and malt produced was studied in two barley varieties from five localities. During malting decline to 3 % of the total phosphorus content in grain was detected. The decline was caused mainly by passing storage phytin degradation products to germs of rootlets and leaves that are removed from final malts at degerming.

Keywords: malting, phosphates, phytin, phytic acid, beer

Received: August 28, 2014; Accepted: October 3, 2014; Published: November 1, 2014 

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