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Amylase modification induced by the germination process in organic barley

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Abstract

Eleven barley landraces (Hordeum vulgare L.) grown under the same climatic and soil conditions according to the same organic protocol and corresponding malt samples were considered in this study. In order to assess the modification induced by the mashing process on barley samples cultivated under the same conditions, the enzymatic activity of alpha and beta-amylase was determined in all samples. In addition, the modification induced by the germination process on the protein pattern was also investigated by SDS–PAGE. Barley samples resulted different both in protein content and in amylase quality and quantity; these differences, evidently related to genetic factors, also were found in malt samples. Although two bands at 41–42 kDa and 55–58 kDa were found in the Betamyl extracts analysed by SDS–PAGE, only the 55–58 kDa had discriminating ability, and for this reason, it could be considered in order to evaluate barley suitability for beer production.

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Acknowledgments

This work was supported by the Italian Ministry for Agricultural, Food and Forestry Policies (MiPAAF) in the frame of the project BIOAGRIBIO.

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Authors and Affiliations

  1. National Research Institute on Food and Nutrition, Food Science, Rome, Italy

    Rita Acquistucci & Valeria Turfani

  2. Agricultural Research Council, Research Unit for Cereal Quality, Rome, Italy

    Gabriella Aureli

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  1. Rita Acquistucci
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  2. Valeria Turfani
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  3. Gabriella Aureli
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Correspondence to Rita Acquistucci.

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Acquistucci, R., Turfani, V. & Aureli, G. Amylase modification induced by the germination process in organic barley. Eur Food Res Technol 232, 583–590 (2011). https://doi.org/10.1007/s00217-011-1423-y

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  • DOI: https://doi.org/10.1007/s00217-011-1423-y

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