engleski

Malting quality traits in relation to barley hordein proteins

The aim of this study was to estimate the relation of hordein proteins of barley grain and malting quality of spring and winter barley. Samples of four spring cultivars (Fran, Astor, Matej and Scarlett) and three winter cultivars (Zlatko, Barun and Vanessa) were collected during three vegetation seasons from experimental fields of the Agricultural Institute Osijek. Prior to micromalting the barley samples were analyzed for crude protein content by non-destructive near infrared transmission method. Malt analyses were done according to the EBC official methods and the following parameters were determined: malt extract content, extract difference between fine and coarse grind malt, Kolbach index, viscosity, friability and β-glucans in malt. Barley grain and malt hordeins were analyzed by the reversed-phase high-performance liquid chromatography. A significant difference was found among spring and winter cultivars in malt extract content and friability. Regarding hordein content, the significantly higher content of D and C hordeins was found in spring cultivars, while the content of B hordein was significantly higher in winter type of cultivars. Statistically justified difference in total hordein content among spring and winter cultivars was not observed.

barley; malting quality; hordein proteins

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