Abstract
β-glucans are natural gum polysaccharides occurring in the bran of cereal grains. Their negative effect consists in blocking enzymes entering the cells whereby they negatively influence the speed of grain degradation during process of malting. Aim of this work was to investigate to what extent post-harvest maturation influences β-glucan degradation with regard to malt quality. Results revealed that post-harvest maturation significantly influenced β-glucan degradation in malt. In barley grains that were stored six weeks after harvest, degradation of β-glucan in malt represented 99 % while using barley grains two weeks after harvest, β-glucan degradation represented only 50 %. Statistically significant was the effect of genotype on β-glucan content in grain as well as on β-glucan degradation level in malt.
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Claims 4
Claim · model-written summary
Post-harvest maturation significantly influenced β-glucan degradation in malt.
- Taxon
- barley
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Hordeum vulgaret0 - Organ / stage
- malte0
- Treatment
- post-harvest maturatione0
- Outcome
- β-glucan degradatione0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Results revealed that post-harvest maturation significantly influenced β-glucan degradation in malt.”
t0“malting barley”
Claim · model-written summary
Malt from barley stored six weeks after harvest had 99 % β-glucan degradation, versus 50 % after two weeks.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- stored six weeks after harveste0
- Outcome
- degradation of β-glucan in malte0
- Value
- 99 %e0
- Qualifier
- 50 %e0
- Comparator
- two weeks after harveste0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In barley grains that were stored six weeks after harvest, degradation of β-glucan in malt represented 99 % while using barley grains two weeks after harvest, β-glucan degradation represented only 50 %.”
Claim · model-written summary
Genotype significantly affected β-glucan content in grain.
- Taxon
- barleyHordeum vulgaret0
- Material
- genotypee0
- Outcome
- β-glucan content in graine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Statistically significant was the effect of genotype on β-glucan content in grain as well as on β-glucan degradation level in malt.”
t0“malting barley”
Claim · model-written summary
Genotype significantly affected β-glucan degradation in malt.
- Taxon
- barleyHordeum vulgaret0
- Material
- genotypee0
- Outcome
- β-glucan degradation level in malte0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Statistically significant was the effect of genotype on β-glucan content in grain as well as on β-glucan degradation level in malt.”
t0“malting barley”
The same questions in other papers
storage · molecular: metabolites · Hordeum vulgare (barley)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.