Secrets to Superb Malting Barleys Explored
February 5, 2010| |
USDA-ARS chemists March Schmitt and plant physiologist Allen Bunde have been studying the secrets of a good malt in barley. Malt is the delicious flavor or cereals, candies, beers and other foods and beverages. Barleys produce the malt as they germinate. The researchers are interested in the breaking down of proteins and carbohydrates during the process of germination.
The team found out that enzymes called serine-class proteases can break down proteins in the sprouting grain as well as the beta amylase – the enzyme that converts carbohydrates to sugars. In a selection of 2,000 North American malting barleys, Schmitt and Budde found that high levels of a desirable, beta-amylase-associated attribute in the barleys correlated to low levels of the serine-class proteases. This finding will help oat breeders to develop lines with superb malting ability.
For details, see the story at http://www.ars.usda.gov/is/pr/2010/100203.htm
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