Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: T...

High-isoelectric-point (pI) alpha-glucosidase was purified 7, 300-fold from an extract of barley (Hordeum vulgare) malt by ammonium sulfate fractionation, ion-exchange, and butyl-Sepharose chromatography. The enzyme had high activity toward maltose (k(cat) = 25 s(-1)), with an optimum at pH 4.5, and catalyzed the hydrolysis by a retaining mechanism, as shown by nuclear magnetic resonance. Acarb...

High-isoelectric-point (pI) a-glucosidase was purified 7,300-fold from an extract of barley (Hordeum vulgare) malt by ammonium sulfate fractionation, ion-exchange, and butyl-Sepharose chromatography. The enzyme had high activity toward maltose (kcat 5 25 s ), with an optimum at pH 4.5, and catalyzed the hydrolysis by a retaining mechanism, as shown by nuclear magnetic resonance. Acarbose was a ...

Aim of study: Improvement barley cultivars for malting traits suffers from narrow genetic pool in these traits. Landraces are resources that could be used this purpose. The present study was conducted to determine the variation quality within a Turkish landrace. Area undertaken Tokat, province Black Sea Region Turkey. Material and methods: Twenty-five diverse lines, out 42 unique genotypes prev...

A largely defined series of hydrolytic enzymes active during malting and/or mashing, substantially determine the quality, profitability, and efficiency brewing process. These potentially hydrolyze starch, proteins cell wall non-starch polysaccharides including β-glucan arabinoxylan. Commercial malts (94) were assayed for DP (limit dextrinase, beta/α-amylase), NSP hydrolyzing (β-glucanase, xylan...

Gushing is a phenomenon in which beer spontaneously, without agitation, vigorously foams out from its container immediately on opening. Gushing has a marked negative effect on the overall image of beer. Numerous factors causing and contributing to gushing have been reported. Two types of gushing can be distinguished based on the origin of gushing-inducing substances. Non-malt related gushing, i...

Abstract This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or adjuncts (corn grist starch syrup unmalted barley). Various stabilization aids also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests conducted. We analyz...

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these commercial enzyme added to bread wheat flour in a level that provides the same amylolytic activity their effects on quality investigated. The germination process significantly increased but also caused significant cha...