Phytate content is reduced and β-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

The effect of different steeping conditions on phytate, β-glucan and vitamin E in barley during malting was studied by a full factorial experiment with three variables (steeping temperature, barley variety and steeping additions). Addition of lactic acid to the steeping water induced a reduction of...

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Veröffentlicht in:	Journal of the science of food and agriculture 2004-05, Vol.84 (7), p.653-662
Hauptverfasser:	Haraldsson, A.K, Rimsten, L, Alminger, M.L, Andersson, R, Andlid, T, Aman, P, Sandberg, A.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Barley Beers beta-glucanase Biological and medical sciences Cereal and baking product industries chemical composition enzyme activity Fermented food industries Food industries Food science Fundamental and applied biological sciences. Psychology germination heat treatment Hordeum vulgare lactic acid lactic acid bacteria Lactobacillus plantarum malting malting barley phytase phytate phytic acid soaking steeping Temperature tocopherols tocotrienols vitamin E β-glucan β-glucanase
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