Changes in phosphorus content in barley grain and malt

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000958" target="_blank" >RIV/60193697:_____/14:#0000958 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/cz/journal/2014/11-12/" target="_blank" >http://www.kvasnyprumysl.cz/cz/journal/2014/11-12/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes in phosphorus content in barley grain and malt

Popis výsledku v původním jazyce

During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination. During kilning, malt phosphatases release inorganic phosphases from phytates to wort, phosphases contribute to maintaining the optimum pH for most of the malt enzymes. During fermentation, phosphates in wort are required by brewery yeasts for their metabolism. Phosphorus content in barley grain and malt produced was studied in two barley varieties from five localities. During malting decline to 3 % of the total phosphorus content in grain was detected. The decline was caused mainly by passing storage phytin degradation products to germs of rootlets and leaves that are removed from final malts at degerming.

Název v anglickém jazyce

Changes in phosphorus content in barley grain and malt

Popis výsledku anglicky

During malting, production of enzymes is activated in barley grain; these enzymes degrade storage substances that are subsequently used in germination. During kilning, malt phosphatases release inorganic phosphases from phytates to wort, phosphases contribute to maintaining the optimum pH for most of the malt enzymes. During fermentation, phosphates in wort are required by brewery yeasts for their metabolism. Phosphorus content in barley grain and malt produced was studied in two barley varieties from five localities. During malting decline to 3 % of the total phosphorus content in grain was detected. The decline was caused mainly by passing storage phytin degradation products to germs of rootlets and leaves that are removed from final malts at degerming.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

60

Číslo periodika v rámci svazku

11-12

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

282-284

Kód UT WoS článku

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EID výsledku v databázi Scopus

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