The endoproteinases that form during the malting of barley play important roles in determining the soluble protein levels of worts prepared from the malt. The soluble protein levels, in turn, can affect many aspects of the beers made from these worts, including their haziness, foam characteristics, extent of fermentation, etc. We have been characterizing these endoproteinases and their endogeno...

This study used the process of vacuum impregnation seeds at soaking stage. The barley varieties were Kangoo and Xanadu. raw material was for production light malt. effect on rate water uptake by different temperature conditions, i.e., 12, 14 16 °C, also analyzed. Grain destined malt soaked in a water–air system. germination (malting) stage lasted 8 days temperatures °C. Each sample then dried u...

Material and methods Patient, male, 50 years old, treated in the Outpatient Clinic of Allergic Diseases because of bronchial asthma. On a follow up visit patient was complaining of watery rhinorrhea, swelling and itching of hands and feet, generalized urticaria. Careful interview reveled that patient usually drinks a beer in the afternoon and symptoms worsen immediately after ingestion. During ...

The objective of this study was to explore the potential of near-infrared spectroscopy for determining the compositional quality properties of barley as a feedstock for fuel ethanol production and to compare the prediction accuracy between calibration models obtained using a Fourier transform near-infrared system (FT-NIR) and a dispersive near-infrared system. The total sample set contained 206...

The aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. Seventy, 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), 28.5 g olive cake (OC) + 25.5 g barley malt rootl...

Abstract Gluten-free beer (GFB) was produced from gluten-containing barley malt wort by adding an enzyme-enriched extract to the wort, intended for patients with celiac disease. Nevertheless, aroma profile of such is unknown. The results indicated that treatment reduced 3-methylbutyl acetate, 2-methylbutyl ethyl hexanoate, 2-methylpropyl and butyrate when compared reference. Moreover, foam, fre...

Non-specific lipid transfer protein (LTP) in barley grain reacted with the IgE in 26 sera drawn from food allergy patients. A sandwich-type of enzyme-linked immunosorbent 27 assay (ELISA) was developed with mouse monoclonal antibodies raised against LTP 28 purified with barley flour. This ELISA showed a practical working range of 0.3–3 ng/mL 29 and no cross-reactivity with wheat, adlay and rye....

An inhibitor of barley malt :t-amylase 2 isolated from barley malt and a specific inhibitor of subtilisin isolated from barley have been sequenced by automatic Edman degradation. The sequence of the first 40 N-terminal amino acids is the same for both proteins. The sequence is: Ala-Asp-Pro-Pro-Pro-Val-His-Asp-Thr-Asp-Gly-HisGlu-Leu-Arg-Ala-Asp-Ala-Asn-Tyr-Tyr-Val-Leu-Ser-Ala-Asn-Arg-Ala-His-Gly...