Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process.
作者： Jean-Luc Runavot , Benedicte Bakan , Nathalie Geneix , Luc Saulnier , Keltouma Moco
DOI: 10.1021/JF2011134
关键词: Food science 、 Plant lipid transfer proteins 、 Glycation 、 Aleurone 、 Endosperm 、 Steeping 、 Hydrolysis 、 Maillard reaction 、 Biochemistry 、 Chemistry 、 Germination
摘要: One of the objectives malting industry is to reduce energy cost during kilning without major effect on malt quality. In this study, impact a low hydration steeping process lipid transfer protein (LTP1) modifications and β-glucan breakdown was evaluated in (LH) high (HH) hydrated malts. LTP1 analyzed by MS/MS revealed acylation, glycation, disulfide bond breakage both LH HH free amine content measurement fluorescence Maillard adducts no significant difference between Immunolabeling highlighted diffusion from aleurone layer endosperm at end By contrast, higher amount β-glucans measured malts after five days germination, whereas through immunostaining or evaluation integrity seven germination. The possibility effects hydrolysis increasing germination time discussed.
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