Claim · model-written summary
High-rate gibberellic acid application increased malt enzyme levels after day two of germination.
- Taxon
- Barley
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Hordeum vulgaret0 - Organ / stage
- after day two of germinatione0
- Treatment
- Gibberellic acid applied at relatively high ratese0
- Outcome
- levels of the enzyme in malte0
- Direction
- increasese0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“Barley Malt”
e0“Gibberellic acid applied at relatively high rates increases the levels of the enzyme in malt after day two of germination.”
Title
Michael Sissons; Marcus Taylor; Michael Proudlove Journal of the American Society of Brewing Chemists 1995. doi:10.1094/asbcj-53-0104
Other claims from this paper (8)
- Method / resource Lengthy extraction at pH 5.0 yielded maximum limit dextrinase activity from barley malt.
- Intervention effect Hammer milling improved enzyme extraction relative to roller milling.
- Observation Released limit dextrinase quickly lost activity in mash above 63° C.
- Observation Bound limit dextrinase retained activity longer than released enzyme.
- Intervention effect The lager malt kilning regime reduced green malt enzyme activity by 24%.
- Intervention effect The ale malt kilning regime reduced green malt enzyme activity by 85%.
- Observation Free limit dextrinase was more susceptible to heat inactivation.
- Intervention effect Mash conditions promoting release of bound enzyme significantly altered wort carbohydrate composition toward greater fermentability.