engleski

Survey of β-glucans in domestic barley's varieties

β-glucan is considered useful when it appears in small amounts in cereals but high content can lead to unsatisfactory degradation of cell walls during malting so it’s important to determine its content in varieties of barley. For malt production barley with low to moderate β-glucan content is preferable. The aim of this study was to investigate share of β-glucans in 16 varieties (brewing, brewing/feed, feed and hulless varieties) at three representative locations in eastern Croatia: Osijek, Slavonski Brod and Tovarnik over three consecutive seasons (2011-2013). β-glucans were determined using a Megazyme enzymatic kit. Results showed that most varieties have lower or significantly lower β-glucan content than 4%, a distinct and clear influence of a genotype can be noticed in β-glucan content and no statistically significant influence of a location on β-glucan share has been determined during this three year experiment. Barley varieties used for livestock (feed and hulless varieties) have the higest (feed > 4.4, hulless > 4.6 g/100 g), and brewing varieties have the lowest β-glucan (< 3.6 g/100 g).

β-glucans; Croatian barley varieties; brewing quality

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