Kilning invokes oxidative changes in malt proteins

Abstract Beneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent oxidative chemical changes malt has not yet been studied. In the present short communication, protein was characterized by determination free thiol groups and degree methionine as well sites that are reactive to covalent modification 2,4-dinitrophenylhydrazine (DNPH, “protein carbonylation”). Protein carbonylation in pale malts around 1.5 nmol/mg increased with increasing colour. Investigations on pellet isolated for revealed solubility colour disturb quantification carbonyl roasted malts. Free thiols decreased already (EBC < 10). formation sulfoxide (MetSO) intensified An amount 7–20% converted MetSO dark malt, whereas nearly 60% oxidized sulfone negligible. This study shows suffer from kilning, future studies will have show whether this supports pro- or antioxidant activity