Claim · model-written summary
Beta-glucan extracted at 100 °C gave a larger yield, and this was influenced by steeping temperature much more strongly than beta-glucan extracted at 38 °C.
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaret0 - Treatment
- steeping temperaturee4
- Outcome
- yielde4
- Direction
- largere4
- Qualifier
- extracted at 100 °Ce4
- Comparator
- extracted at 38 °Ce4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e4“When β‐glucan was extracted at 100 °C, a larger yield was obtained, and this was influenced by the steeping temperature in a much stronger way than for β‐glucan extracted at 38 °C”
Title
Effects of malting on β‐glucanase and phytase activity in barley grain
Lena Rimsten; Ann‐Katrin Haraldsson; Roger Andersson; et al. Journal of the Science of Food and Agriculture 2002. doi:10.1002/jsfa.1135
Other claims from this paper (9)
- Intervention effect Steeping at the lower temperature (15 °C) gave a significantly lower total beta-glucan content than steeping at the high temperature (48 °C).
- Observation Steeping at 48 °C caused only small changes in total beta-glucan content.
- Observation For samples steeped at 15 °C, beta-glucanase activity showed a strong increase over germination time.
- Observation For samples steeped at 48 °C, beta-glucanase activity developed much more slowly during germination.
- Association Beta-glucan extracted at 100 °C had a lower average molecular weight in samples steeped at 15 °C than at 48 °C.
- Association Steeping temperature, moisture content and germination temperature did not have any large effects on phytate degradation or phytase activity.
- Association Phytase activity was barely affected by the parameters studied.
- Association Beta-glucanase activity was heavily affected by the parameters studied.
- Recommendation Selective control of the enzymes might be possible in malting.