Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F10%3A00150113" target="_blank" >RIV/62156489:43210/10:00150113 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production
Original language description
Activity of alpha-amylase enzyme (EC 3.2.1.1) is considered to be primarily essential for barley's (Hordeum vulgare L.) seed germination and crucial for malting and beer processing. The aim of this study was to evaluate: (i) the activity of alpha-amylaseenzyme in spring barley varieties recommended for Czech Beer production (Bojos, Malz and Tolar) compared with varieties intended for malt export (Kompakt, Jersey and Sebastian) harvested in 2007-2008; (ii) the effect of zinc foliar application (dose of0.5 kg/ha Zn) during pre-harvest period on the activity of this enzyme; (iii) relations between alpha-amylase activity and selected qualitative parameters (TGW, extract, friability etc.). The enzyme activity was assessed by the colorimetric method (EBC 4.13). The least activity of alpha-amylase enzyme (expressed by dextrinizing units -- DU/g) was established in Tolar variety, the export varieties Kompakt and Jersey belonged to the group with high enzyme activity. No significant differenc
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/1M0570" target="_blank" >1M0570: Research Centre for Study of Extract Compounds of Barley and Hop</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
5th International Congress FLOUR-BREAD '09, 7th Croatian Congress of Cereal Technologists BRAŠNO-KRUH '09
ISBN
978-953-7005-21-4
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
471-476
Publisher name
FACULTY OF FOOD TECHNOLOGY OSIJEK, UNIVERSITY OF OSIJEK, CROATIA, Department of Cereal Processing Technologies
Place of publication
Osijek, Opatija, Croatia
Event location
Opatija, Croatia
Event date
Jan 1, 2009
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
326643300063