Abstract:
OBJECTIVES:Exogenous phytase improved the activity of hydrolases to decrease the malting time. RESULTS:Treatment with phytase during barley steeping increased activity of hydrolases (α-/β-amylase, proteinase, β-glucanase and xylanase) in green malt. Maximal activity was observed for α-/β-amylase, β-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96 h, which is 24 h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P > 0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time. CONCLUSION:Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.
journal_name
Biotechnol Lettjournal_title
Biotechnology lettersauthors
Qiu R,Lu Jdoi
10.1007/s10529-017-2394-2subject
Has Abstractpub_date
2017-12-01 00:00:00pages
1889-1894issue
12eissn
0141-5492issn
1573-6776pii
10.1007/s10529-017-2394-2journal_volume
39pub_type
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