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Stručni rad
https://doi.org/10.31727/gzb.43.6.3

Development of enzyme potential in different purpose barley varieties during malting

Vinko Krstanović ; Prehrambeno-tehnonloški fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Igor Havlik ; Prehrambeno-tehnonloški fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Krešimir Mastanjević ; Prehrambeno-tehnonloški fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Alojzije Lalić ; Poljoprivredni institut Osijek, Hrvatska
Kristina Habschied ; Prehrambeno-tehnonloški fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska

Puni tekst: hrvatski, pdf (2 MB) str. 22-31 preuzimanja: 38* citiraj
APA 6th Edition
Krstanović, V., Havlik, I., Mastanjević, K., Lalić, A. i Habschied, K. (2020). Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja. Glasnik Zaštite Bilja, 43. (6.), 22-31. https://doi.org/10.31727/gzb.43.6.3
MLA 8th Edition
Krstanović, Vinko, et al. "Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja." Glasnik Zaštite Bilja, vol. 43., br. 6., 2020, str. 22-31. https://doi.org/10.31727/gzb.43.6.3. Citirano 23.10.2021.
Chicago 17th Edition
Krstanović, Vinko, Igor Havlik, Krešimir Mastanjević, Alojzije Lalić i Kristina Habschied. "Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja." Glasnik Zaštite Bilja 43., br. 6. (2020): 22-31. https://doi.org/10.31727/gzb.43.6.3
Harvard
Krstanović, V., et al. (2020). 'Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja', Glasnik Zaštite Bilja, 43.(6.), str. 22-31. https://doi.org/10.31727/gzb.43.6.3
Vancouver
Krstanović V, Havlik I, Mastanjević K, Lalić A, Habschied K. Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja. Glasnik Zaštite Bilja [Internet]. 2020 [pristupljeno 23.10.2021.];43.(6.):22-31. https://doi.org/10.31727/gzb.43.6.3
IEEE
V. Krstanović, I. Havlik, K. Mastanjević, A. Lalić i K. Habschied, "Razvoj enzimskog potencijala različitih namjenskih sorti ječma tijekom slađenja", Glasnik Zaštite Bilja, vol.43., br. 6., str. 22-31, 2020. [Online]. https://doi.org/10.31727/gzb.43.6.3

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Sažetak
The development of enzymatic activity of barley grains during the malting process is one of the key developments which ensures satisfactory technological quality of malt. Numerous studies have been conducted on this topic, which found that the best results related to the development of enzymatic potential of grain are a result of malting purpose, spring, two-row brewing varieties. The application of appropriate malting regime that ensures process conditions favaurable for te activation of already present in the grain and/or de novo synthesis enzymes are also an important factor. The aim of this research was to establish how different purpose, two - row, spring and winter varieties of barley, which are commonly used for malt production in Croatia, react to the above requirements. Based on the obtained results, the α-amylase activity in all examined cultivars was found to be within the standard values, while the β-amylase activity in all three cultivars was higher than the standard values for light malt. Both enzymes showed the highest activity on the last, fourth day of germination. The malt drying process significantly reduced β-amylase activity (25- 30%), in comparison to the activity of α-amylase (about 10%). Other indicators of the quality of starting barley, micromalting process and finished malts were also determined. It was found that all three varieties give light malt approprite for malting, reulting with malt of very good quality. Some malt quality indicators such as soluble nitrogen in wort and viscosity had excellent values, and the most problematic indicator was fiability. However, as friability is a cumulative indicator affected by a number of individual factors this requires further research.

Ključne riječi
purpose varieties of barley, alpha-amylaze, total distatic power, micromalting

Hrčak ID: 247757

URI
https://hrcak.srce.hr/247757

[hrvatski]

Posjeta: 241 *