Naslov
The estimation of beta-glucans' degree and speed of degradation during malting-a critical review

Autori
Krstanović, Vinko ; Mastanjević, Krešimir ; Šimić, Gordana ; Mastanjević, Kristina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik abstrakata 3.naučno-stručnog simpozijuma sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema" / - Zrenjanin : Provitalis d.o.o. Zrenanjin, 2019, 11-12

Skup
3rd Scientific-expert Symposium Beer, brewing raw materials and equipment

Mjesto i datum
Zrenjanin, Srbija, 26.08.2019. - 29.08.2019

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
malting process ; beta-glucan ; degree and speed of degradation

Sažetak
This paper aims to give an overview of multiple research that concern: 1) determination of starting β-glucan concentrations in different end use barley varieties (brewing, brewing/feed, feed and naked), and the changes of their concentration during malting and brewing ; 2) the influence of micromalting method and variability of malting process parameters on the measured values of β- glucans ; 3) the influence of arabinoxylans on the results (obstruction of β-glucan degradation). It has been established that the starting concentration of β-glucans in barley and malt do not correlate with the concentration of β- glucans in wort. A strong correlation has been detected only in brewing varieties (Vanesa, Tiffany). This implies that “good brewing variety” is a direct result of varieties’ genotypic properties. It has been established that the micromalting process has a huge impact on β-glucans. This makes it harder to compare the results between the same varieties determined by different research institutions. Furthermore, the degradation of arabynoxylans also has a great impact on the results because of their ability to mask the degradation degree of β- glucans. This implies that they can mask the results of the degree of degradation of β-glucans depending on the different time maximum related to these two polysaccharides.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA