engleski

QUALITY OF BARLEY CULTIVARS IN RELATION TO HORDEIN PROTEINS

Both spring and winter barley cultivars grown in region of eastern Croatia were studied for malting quality in relation to hordein proteins. The micromalting of analyzed barley cultivars and malt analyses were done according to the EBC official methods. The analysis of hordein proteins was carried out by reversed-phase high-performance liquid chromatography (RP-HPLC). The quantitative analysis of hordein proteins has showed that B-hordein was major component, followed by C- and D-hordeins. Among investigated cultivars the malt extract content varied from 76.8% (cv. Angora) to 82.6% (cv. Scarlett). Spring barley cultivars had on the average higher malt extract yield in contrast to winter barleys. The significant negative correlation between the total hordein content and malt extract content was found. Among hordein fractions the B-hordein and D-hordein significantly contributed to lower malt extract yield. RP-HPLC analysis of malt hordeins revealed that the amount of hordein degraded during malting significantly correlated with Kolbach index.

barley, spring and winter cultivars, hordein proteins

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