Abstract
Abstract The effects of malting on β‐glucan and phytate were investigated in one naked and one covered barley by a full factorial experiment with three factors (steeping temperature, moisture content and germination temperature) each with two levels. Analysis of total content of β‐glucan in the malted samples showed small changes after steeping at the high temperature (48 °C), while steeping at the lower temperature (15 °C) gave a significantly lower content. This trend was even stronger for β‐glucan unextractable at 38 °C. Analysis of the activity of β‐glucanase for the samples steeped at 15 °C showed a strong increase over the time of germination, while those steeped at 48 °C had a much slower development. The other two factors influenced the outcome to a small extent, mainly because the steeping temperature was the most important factor overall where any changes in β‐glucan and β‐glucanase were observed. 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. Determination of average molecular weight for β‐glucan extracted at 100 °C gave a lower value for samples steeped at 15 than at 48 °C. The design did not have any large effects on phytate degradation and phytase activity. However, it indicated that selective control of the enzymes might be possible, since phytase activity was barely affected by the parameters studied, while β‐glucanase was heavily affected. © 2002 Society of Chemical Industry
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
Steeping at the lower temperature (15 °C) gave a significantly lower total beta-glucan content than steeping at the high temperature (48 °C).
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaret0 - Treatment
- steeping at the lower temperature (15 °C)e0
- Outcome
- total content of β‐glucane1
- Direction
- significantly lowere0
- Comparator
- steeping at the high temperature (48 °C)e1
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”
e0“steeping at the lower temperature (15 °C) gave a significantly lower content”
e1“Analysis of total content of β‐glucan in the malted samples showed small changes after steeping at the high temperature (48 °C)”
Claim · model-written summary
Steeping at 48 °C caused only small changes in total beta-glucan content.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- steeping at the high temperature (48 °C)e1
- Outcome
- total content of β‐glucane1
- Qualifier
- small changese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e1“Analysis of total content of β‐glucan in the malted samples showed small changes after steeping at the high temperature (48 °C)”
Claim · model-written summary
For samples steeped at 15 °C, beta-glucanase activity showed a strong increase over germination time.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- samples steeped at 15 °Ce2
- Outcome
- activity of β‐glucanasee2
- Direction
- strong increasee2
- Qualifier
- over the time of germinatione2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e2“Analysis of the activity of β‐glucanase for the samples steeped at 15 °C showed a strong increase over the time of germination, while those steeped at 48 °C had a much slower development”
Claim · model-written summary
For samples steeped at 48 °C, beta-glucanase activity developed much more slowly during germination.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- steeped at 48 °Ce2
- Outcome
- activity of β‐glucanasee2
- Direction
- much slower developmente2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e2“Analysis of the activity of β‐glucanase for the samples steeped at 15 °C showed a strong increase over the time of germination, while those steeped at 48 °C had a much slower development”
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
- barleyHordeum vulgaret0
- Treatment
- steeping temperaturee4
- Outcome
- yielde4
- Direction
- largere4
- Qualifier
- extracted at 100 °Ce4
- Comparator
- extracted at 38 °Ce4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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”
Claim · model-written summary
Beta-glucan extracted at 100 °C had a lower average molecular weight in samples steeped at 15 °C than at 48 °C.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- samples steeped at 15e5
- Outcome
- average molecular weighte5
- Direction
- lowere5
- Comparator
- at 48 °Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e5“Determination of average molecular weight for β‐glucan extracted at 100 °C gave a lower value for samples steeped at 15 than at 48 °C”
Claim · model-written summary
Steeping temperature, moisture content and germination temperature did not have any large effects on phytate degradation or phytase activity.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- steeping temperature, moisture content and germination temperaturee7
- Outcome
- phytate degradation and phytase activitye6
- Direction
- did not have any large effectse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e6“The design did not have any large effects on phytate degradation and phytase activity”
e7“a full factorial experiment with three factors (steeping temperature, moisture content and germination temperature) each with two levels”
Claim · model-written summary
Phytase activity was barely affected by the parameters studied.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- parameters studiede2
- Outcome
- phytase activitye2
- Direction
- barely affectede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e2“phytase activity was barely affected by the parameters studied, while β‐glucanase was heavily affected”
Claim · model-written summary
Beta-glucanase activity was heavily affected by the parameters studied.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- parameters studiede2
- Outcome
- β‐glucanasee2
- Direction
- heavily affectede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e2“phytase activity was barely affected by the parameters studied, while β‐glucanase was heavily affected”
Claim · model-written summary
Selective control of the enzymes might be possible in malting.
- Taxon
- barleyHordeum vulgaret0
- Outcome
- selective control of the enzymese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of malting on β‐glucanase and phytase activity in barley grain”
e1“it indicated that selective control of the enzymes might be possible”