THEIN VIVOANDIN VITRODEGRADATION OF BARLEY AND MALT STARCH GRANULES
نویسندگان
چکیده
منابع مشابه
Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase
A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made. It consisted ofextraction, precipitation, ion-exchange chromatography, gel filtration, and electrofocusing. Polyphenoloxidase was resolved into a high-molecularweight enzyme and a low-molecular-weight one. The proportion of the two enzymes underwent variations during malting. An incr...
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1. Surface-labelling of starch granules by tritiation seems feasible, and a technique is described that could be useful in structure determination. The impurities that are produced must be taken into account but the fact that a high polymer can be successfully tritiated seems very promising. 2. The surfaces of corn-starch granules must contain both amylose and amylopectin.
متن کاملEgg Yolk Cholesterol of Hens Fed Barley Malt Rootlets
This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...
متن کاملModification and Chemical Characterization of Barley Starch
Acetylation is a chemical modification for estherification, in which hydroxyl groups are replaced with acetyl groups that offers him major stability, changing the physicochemical and functional properties of the starches. Acetylated starches presents 6-10 ° C less at the gelatinization temperature and the maximum peak viscosity is greater than that of a native starch, so are more readily disper...
متن کاملNew Methods for the Evaluation of Barley and Malt
The frequent appearance on the French market of new barley varieties, especially two-row and six-row winter types, has caused some delays in adapting malting and brewing procedures. Malting studies with several quantities (10 and 250 g; 2 and 300 kg) of barley have been conducted, and evaluations were made of malt at various malting times. Some of these malts were tested by microbrewing (7 L) a...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1973
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1973.tb03557.x