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The impact of germination time on the some selected parameters through malting process

2017-01Journal article Restricted access
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dc.contributor.authorFarzaneh, Vahid
dc.contributor.authorGhodsvali, Alireza
dc.contributor.authorBakhshabadi, Hamid
dc.contributor.authorZare, Zahra
dc.contributor.authorCarvalho, Isabel S.
dc.date.accessioned2019-11-20T15:08:06Z
dc.date.available2019-11-20T15:08:06Z
dc.date.issued2017-01
dc.description.abstractIn the present study, the impacts of germination time on the enzymes activity attributed in malting and some polysaccharides contents of the malt prepared from the Joseph barley variety have been screened using a completely random design with three levels of germination time(3, 5 and 7 days). The archived outcomes revealed that the highest quantity of starch has been observed in the malt resulted from 3 days germination, and an enhancement in the germination period from 3 to 7 days decreased the quantity of available starch. An enhancement in the germination period presented a reduction in the beta-glucan quantity in the malting seeds. The malt produced 7 days after germination had the highest enzymatic activity(253 U. kg(-1)). The comparison of data average using Duncan test showed that the minimum and maximum value of alpha-Amylase enzyme activity and diastatic power were recorded in the malts produced 3 and 7 days after germination, respectively. Increasing in the germination time led to a reduction in malting efficiency, however the efficiency of the hot water extraction showed enhancement. The outcomes of the correlation between the studied parameters showed that the beta-glucan and starch quantities are negatively affected by the activities of beta-Glucanase and alpha-Amylase. (C) 2016 Elsevier B.V. All rights reserved.
dc.description.sponsorshipErasmus Mundus program SALAM
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.ijbiomac.2016.10.052
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.urihttp://hdl.handle.net/10400.1/13365
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier Science Bv
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBeta-Glucanase
dc.subjectMaize varieties
dc.subjectBarley
dc.subjectDigestibility
dc.subjectQualities
dc.subjectStarch
dc.subjectAssay
dc.titleThe impact of germination time on the some selected parameters through malting process
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage668
oaire.citation.startPage663
oaire.citation.titleInternational Journal of Biological Macromolecules
oaire.citation.volume94
person.familyNameFarzaneh
person.familyNameSaraiva de Carvalho
person.givenNameVahid
person.givenNameIsabel Maria Marques
person.identifier.ciencia-id1C1E-A777-D6AC
person.identifier.ciencia-id591A-3777-B036
person.identifier.orcid0000-0002-0536-9291
person.identifier.orcid0000-0001-8057-3404
person.identifier.scopus-author-id35995183800
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication61a70e8a-ec7a-4071-8365-da3cab860afd
relation.isAuthorOfPublicationaf26e659-578b-4e5f-a649-384cd5e4f8e3
relation.isAuthorOfPublication.latestForDiscovery61a70e8a-ec7a-4071-8365-da3cab860afd

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