Dynamics of changes in the protein profile of barley grain during the brewing process using differentiated fertilization with nitrogen and sulphur

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A43908923" target="_blank" >RIV/62156489:43210/13:43908923 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2013/mnet_2013_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2013/mnet_2013_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dynamics of changes in the protein profile of barley grain during the brewing process using differentiated fertilization with nitrogen and sulphur

Popis výsledku v původním jazyce

Our objective was to check out the effect of nitrogen fertilizers and nitrogen fertilizers with sulphur in nutrition of spring barley (variety Bojos). The quality of protein complex was determined on grain samples. The application of sulphur showed alsoin the fractional composition of the proteinous complex. The representation of high-molecular D-hordeins (S-rich) and the LMW glutelins (S-rich) was demonstrably increased in variants with applied sulphur. The sum of albumin, globulin fraction and D-hordeins in wholemeal groats moved between 13.4 - 17.7 %. The changes of fractional protein composition caused by degradation of high-molecular compounds during malting were confirmed. The content of D-hordeins, soluble albumins and globulins in the malt incomparison with barley corn is markedly increased (increase between 7.3 - 14.1 %). There is a hypothesis for increase of contents of soluble nitrogen in the wort, which is indispensable for propagation of yeast and fast fermentation.

Název v anglickém jazyce

Dynamics of changes in the protein profile of barley grain during the brewing process using differentiated fertilization with nitrogen and sulphur

Popis výsledku anglicky

Our objective was to check out the effect of nitrogen fertilizers and nitrogen fertilizers with sulphur in nutrition of spring barley (variety Bojos). The quality of protein complex was determined on grain samples. The application of sulphur showed alsoin the fractional composition of the proteinous complex. The representation of high-molecular D-hordeins (S-rich) and the LMW glutelins (S-rich) was demonstrably increased in variants with applied sulphur. The sum of albumin, globulin fraction and D-hordeins in wholemeal groats moved between 13.4 - 17.7 %. The changes of fractional protein composition caused by degradation of high-molecular compounds during malting were confirmed. The content of D-hordeins, soluble albumins and globulins in the malt incomparison with barley corn is markedly increased (increase between 7.3 - 14.1 %). There is a hypothesis for increase of contents of soluble nitrogen in the wort, which is indispensable for propagation of yeast and fast fermentation.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2013: Proceedings of International PhD Students Conference

ISBN

978-80-7375-908-7

ISSN

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e-ISSN

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Počet stran výsledku

7

Strana od-do

585-591

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

20. 11. 2013

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000366464800101