engleski

SURVEY OF β-GLUCANS IN DOMESTIC BARLEY'S VARIETIES

β-glucans in cereals are desirable, but malting and brewing industries appreciate lower levels of these compounds because high level of β-glucans in barley varieties can cause unsatisfactory degradation of cell walls during malting. Low to moderate β-glucan content in barley is preferable for malt production. The aim of this study was to investigate the share of β-glucans in 16 Croatian barley varieties at three representative locations in eastern Croatia: Osijek, Slavonski Brod and Tovarnik over three consecutive seasons (2012-2014). Total β-glucan content in barley samples was determined using enzymatic method. Overall, total β-glucan contents ranged between 2.21 and 4.50 g/100 g dry weight, where barley feed variety had the highest and malting barley variety had the lowest content. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4 %. Barley varieties used for livestock (feed and hulless varieties) appear to have the highest (feed  4.4, hulless 4.6  g/100 g), and brewing varieties have the lowest β-glucan ( 3.6 g/100 g).

β-glucans ; barley ; brewing quality

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