Oxygen deficiency in barley (Hordeum vulgare) grain during malting
| Autor: | Juhani Olkku, Arja Laitila, Annika Wilhelmson, Arvi Vilpola, Silja Home, Kurt V. Fagerstedt, Erja Kotaviita |
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| Rok vydání: | 2006 |
| Předmět: |
0106 biological sciences
ethanol detection genetic structures Food Handling Nitrogen chemistry.chemical_element Germination Poaceae 01 natural sciences Husk Oxygen 03 medical and health sciences Animal science Steeping 030304 developmental biology Hordeum vulgare 0303 health sciences oxygen deficiency biology alcohol dehydrogenase Alcohol Dehydrogenase food and beverages barley Hordeum General Chemistry biology.organism_classification Kinetics Agronomy chemistry germination steeping Seeds Aeration Volatilization alpha-Amylases General Agricultural and Biological Sciences Edible Grain 010606 plant biology & botany |
| Zdroj: | Wilhelmson, A, Laitila, A, Vilpola, A, Olkku, J, Kotaviita, E, Fagerstedt, K & Home, S 2006, ' Oxygen deficiency in barley ( Hordeum vulgare ) grain during malting ', Journal of Agricultural and Food Chemistry, vol. 54, no. 2, pp. 409-416 . https://doi.org/10.1021/jf0521505 |
| ISSN: | 0021-8561 |
| DOI: | 10.1021/jf0521505 |
| Popis: | The steep water is generally aerated in industrial barley malting. However, it is questionable whether oxygen actually reaches the embryo, which remains entrapped under the husk, testa, and pericarp until chitting occurs. The aim of our study was to investigate whether barley embryos experience oxygen deficiency during steeping, and whether various steeping conditions affect the oxygen deficiency. Alcohol dehydrogenase Adh2 was induced in all steeping conditions studied. Therefore, oxygen deficiency occurred regardless of the steeping conditions. However, steeping conditions affected the rate of recovery from oxygen deficiency, germination rate, and onset of alpha-amylase production. When barley was subjected to oxygen deficiency by applying N(2) gas during steeping, the timing of the treatment determined its effects. The importance of aeration increased as the process proceeded. Oxygen deprivation at the beginning of the process had little effect on malt quality. Therefore, the timing of aeration is important in the optimization of germination during the steeping stage of malting. |
| Databáze: | OpenAIRE |
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