Abstract
Barley was made into a normal and an over-modified malt, and the loss in starch was 14.6 % and 67.7 %, respectively. Starch granules, isolated from the barley and malts, were observed by scanning electron and light microscopes. In normal malt, 14 % of the large granules were eroded and the small granules remained almost intact. In the case of over-modified malt, 38 % of the large granules were eroded, and a marked reduction was found in the population of the small granules. Iodine affinities and blue values of the starches increased as malting proceeded. The malting of barley resulted in an apparent increase in the amylose component of the starch but hardly affected its molecular size distribution when examined by Bio-Gel A-50m column chromatography. The fine structures of the barley and malt amylopectins were compared by Shephadex G-50 and Bio-Gel P-2 column chromatographies after debranching with pullulanase. No change was observed during malting in spite of a significant reduction in the amylopectin component of the starch.
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Claims 11
Claim · model-written summary
Starch loss was 14.6% in normal malt made from barley.
- Taxon
- Barley
.jpg?width=60)
Hordeum vulgaree1 - Treatment
- normale1
- Outcome
- loss in starche1
- Value
- 14.6 %e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e1“Barley was made into a normal and an over-modified malt, and the loss in starch was 14.6 % and 67.7 %, respectively”
Claim · model-written summary
Starch loss was 67.7% in over-modified malt made from barley.
- Taxon
- BarleyHordeum vulgaree1
- Treatment
- over-modifiede1
- Outcome
- loss in starche1
- Value
- 67.7 %e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Barley was made into a normal and an over-modified malt, and the loss in starch was 14.6 % and 67.7 %, respectively”
Claim · model-written summary
In normal malt, 14% of the large starch granules were eroded.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- normal malte1
- Outcome
- large granules were erodede1
- Value
- 14 %e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“In normal malt, 14 % of the large granules were eroded and the small granules remained almost intact”
Claim · model-written summary
In normal malt, the small starch granules remained almost intact.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- normal malte1
- Outcome
- small granulese1
- Direction
- remained almost intacte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“In normal malt, 14 % of the large granules were eroded and the small granules remained almost intact”
Claim · model-written summary
In over-modified malt, 38% of the large starch granules were eroded.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- over-modified malte1
- Outcome
- large granules were erodede1
- Value
- 38 %e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“In the case of over-modified malt, 38 % of the large granules were eroded, and a marked reduction was found in the population of the small granules”
Claim · model-written summary
In over-modified malt, the population of small starch granules was markedly reduced.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- over-modified malte1
- Outcome
- population of the small granulese1
- Direction
- marked reductione1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“In the case of over-modified malt, 38 % of the large granules were eroded, and a marked reduction was found in the population of the small granules”
Claim · model-written summary
Iodine affinities and blue values of the starches increased as malting proceeded.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- malting proceedede1
- Outcome
- Iodine affinities and blue values of the starchese1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“Iodine affinities and blue values of the starches increased as malting proceeded”
Claim · model-written summary
Malting of barley resulted in an apparent increase in the amylose component of the starch.
- Taxon
- barleyHordeum vulgaree1
- Treatment
- maltinge1
- Outcome
- amylose component of the starche1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The malting of barley resulted in an apparent increase in the amylose component of the starch”
Claim · model-written summary
Malting of barley hardly affected the molecular size distribution of the starch.
- Taxon
- barleyHordeum vulgaree1
- Treatment
- maltinge1
- Outcome
- molecular size distributione1
- Direction
- hardly affectede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The malting of barley resulted in an apparent increase in the amylose component of the starch but hardly affected its molecular size distribution”
Claim · model-written summary
No change was observed during malting in the fine structures of barley and malt amylopectins after debranching.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- maltinge2
- Outcome
- fine structures of the barley and malt amylopectinse1
- Direction
- No changee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“The fine structures of the barley and malt amylopectins”
e2“No change was observed during malting”
Claim · model-written summary
There was a significant reduction in the amylopectin component of the starch during malting.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- maltinge1
- Outcome
- amylopectin component of the starche1
- Direction
- reductione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“barley”
e1“No change was observed during malting in spite of a significant reduction in the amylopectin component of the starch”
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See all 21 papers →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.