VARIETAL DIFFERENCES IN BARLEYS AND MALTS: I. NITROGEN DISTRIBUTION AMONG PROTEIN FRACTIONS OF BARLEY

1938 ◽  
Vol 16c (9) ◽  
pp. 377-390 ◽  
Author(s):  
J. Ansel Anderson ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Soluble Protein ◽  
Malting Quality ◽  
Soluble Form ◽  
Soluble Nitrogen ◽  
Insoluble Protein ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Varietal Differences ◽  
Nitrogen Fractions

Determinations of total nitrogen and nitrogen fractions were made on 144 samples of barley representing 12 varieties grown at each of 12 widely separated experimental stations in Canada.A highly significant positive correlation between alcohol-soluble protein nitrogen and total nitrogen was found both within and between varieties. No correlation between total nitrogen and other nitrogen fractions was found between varieties; but significant positive correlations were found within varieties, that for insoluble protein nitrogen being considerably higher than those for total salt-soluble nitrogen, salt-soluble protein nitrogen, and non-protein nitrogen. With increasing total nitrogen, the proportion in salt-soluble form decreases, that in alcohol-soluble form increases, and that in insoluble form remains relatively constant. The results thus offer further support for Bishop's "Protein regularity principle".Mean varietal differences were found with respect to each nitrogen fraction, but elucidation of differences in nitrogen distribution patterns was complicated by the effect of varietal differences in total nitrogen content. Statistical analyses demonstrated the validity of eliminating this effect by adjusting varietal means for fractions to values corresponding to equal total nitrogen contents. When this was done it was found: that the three two-rowed varieties (Charlottetown 80, Hannchen, and Victory) were higher in alcohol-soluble protein nitrogen and lower in insoluble protein nitrogen than any of the six-rowed varieties; and that the four smooth-awned six-rowed varieties (Nobarb, Regal, Velvet, and Wisconsin 38) were lower in total salt-soluble nitrogen and higher in insoluble nitrogen than any of the rough-awned six-rowed varieties (O.A.C. 21, Mensury, Ott. 60, Olli, Peatland, and Pontiac). Owing to the variation between varieties within classes, and the small number of varieties studied, the average differences between the three classes are not statistically significant. Nevertheless, since by comparison with the rough-awned six-rowed varieties, the two-rowed varieties yield higher malt extracts, and the four smooth-awned varieties yield lower malt extracts and are lower in enzymatic activity, the indications of a possible relation between nitrogen distribution and malting quality are interesting.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VI. AUTOLYTIC PROTEOLYTIC ACTIVITY OF MALT AND ITS CORRELATIONS WITH WORT NITROGEN AND BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (8) ◽  
pp. 239-246 ◽  
Author(s):  
C. Alan Ayre ◽  
J. Ansel Anderson
Keyword(s):  
Proteolytic Activity ◽  
Total Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Partial Correlations ◽  
Average Activity

The proteolytic activity of 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, was determined by an autolytic method. Certain varieties differed widely in average activity (Olli, 291; O.A.C. 21, 235; and Wisconsin 38, 150 units), those of poor malting quality tending to give low values. The spread between station means was also large (Beaverlodge, 284; and Nappan, 149 units).The correlations between proteolytic activity, barley nitrogen fractions, total barley nitrogen, and wort nitrogen (data given in an earlier paper), were also studied. Intra-varietal partial correlations independent of total nitrogen, between proteolytic activity and nitrogen fractions, were all insignificant. Corresponding inter-varietal partial correlations were insignificant for insoluble and alcohol-soluble nitrogen, but highly significant for salt-soluble barley nitrogen and wort nitrogen. A close inter-varietal relation was found between proteolytic activity and salt-soluble barley nitrogen, and it was impossible to demonstrate that these two properties influenced wort nitrogen independently.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: X. CORRELATIONS OF CARBOHYDRATES WITH NITROGEN FRACTIONS AND WITH MALT EXTRACT, STEEPING TIME, AND MALTING LOSS

1940 ◽  
Vol 18c (6) ◽  
pp. 219-229 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Correlation Coefficient ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Accurate Estimate ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Level Of Significance ◽  
Malting Loss

Glutelin is the only nitrogen fraction that is significantly correlated with starch, barley extract, and insoluble carbohydrate, between varieties. In each case the correlation coefficient barely attains the 5% level of significance. Within varieties the correlation coefficients for starch and barley extract with glutelin, hordein, and salt-soluble nitrogen are all negative and attain the 1% level of significance. Insoluble carbohydrate shows no intra-varietal associations with any of the nitrogen fractions.Starch and barley extract are very closely associated with malt extract both within and between varieties. Insoluble carbohydrate is closely related to malt extract between but not within varieties. It is shown that Bishop's principle of regularities in the carbohydrate and nitrogen composition within varieties fails to apply to insoluble carbohydrate. Intra-varietal associations of steeping time with starch, r = 0.797, barley extract, r = 0.730, and insoluble carbohydrate, r = −0.782, are not dependent on the total nitrogen of the barleys.Regression coefficients of malt extract on barley extract are homogeneous both within and between varieties, and the average varietal and station regressions do not differ significantly. It is shown that barley extract is more closely related to malt extract than either starch or insoluble carbohydrate, between varieties. Within varieties it affords a more accurate estimate of malt extract than either starch or total nitrogen.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XII. SUMMARY OF CORRELATIONS BETWEEN 18 MAJOR BARLEY, MALT, AND MALTING PROPERTIES

1941 ◽  
Vol 19c (8) ◽  
pp. 278-291 ◽  
Author(s):  
J. A. Anderson ◽  
H. R. Sallans ◽  
W. O. S. Meredith
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Simple Correlation ◽  
Barley Malt ◽  
Varietal Differences ◽  
Correlation Studies

A summary is presented of correlation studies based on data, for 11 barley properties and 7 malt properties, obtained by analysis of samples of 12 varieties of barley (and of the malts made from them) grown at 12 experimental stations in Canada. Intra- and intervarietal associations between pairs of properties were studied separately using means over all varieties for each station, and means over all stations for each variety. Simple correlation coefficients for all possible pairs of properties are reported. In addition, intravarietal partial correlation coefficients, independent of total nitrogen, and intervarietal partial correlation coefficients, independent of salt-soluble nitrogen, are also given.The main purpose of the paper is to put on record, for ready reference, tables of statistics that may be useful to other investigators who are interested in the associations that exist between barley and malt properties, and the light that these throw on the nature of malting quality in barley.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: III. CORRELATIONS BETWEEN NITROGEN AND SACCHARIFYING ACTIVITIES

1938 ◽  
Vol 16c (11) ◽  
pp. 456-466 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Kernel Weight ◽  
The Other ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Independent Variable ◽  
The One

Investigations made with samples representing 12 varieties of barley, grown at 12 experimental stations in Canada, show that fairly close intra-varietal correlations exist between the total nitrogen of barley and the saccharifying activities of the barley and of the malt made from it; and that these correlations are closer than the corresponding correlations with nitrogen fractions. No inter-varietal correlation exists between saccharifying activities on the one hand, and total nitrogen, alcohol-soluble nitrogen, or insoluble nitrogen, on the other, but inter-varietal correlations appear to exist between saccharifying activities and the more soluble nitrogen fractions.The correlations between the nitrogen, or nitrogen fractions, and total barley saccharifying activity (papain method), and between the nitrogen, or nitrogen fractions, and free malt saccharifying activity (Lintner value), are closer than the corresponding correlations for free and latent barley saccharifying activities. Latent barley saccharifying activity is more closely correlated with total nitrogen than with any of the nitrogen fractions studied.A study of the multiple correlations between malt saccharifying activity, and total nitrogen and 1000-kernel weight of barley, shows that the improvement resulting from the introduction of 1000-kernel weight as a second independent variable is very small.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VII. STARCH-LIQUEFYING ACTIVITY, AUTOLYTIC DIASTATIC ACTIVITY AND THEIR CORRELATIONS WITH SACCHARIFYING AND PROTEOLYTIC ACTIVITY

1939 ◽  
Vol 17c (11) ◽  
pp. 361-372
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Partial Correlations ◽  
Diastatic Activity ◽  
Positive Correlations

Determinations made on 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, show that varietal differences exist with respect to starch liquefying activity (max. 768, min. 275 units) and autolytic diastatic activity (max. 958, min. 664 units). Varieties of poor malting quality tend to be low with respect to both properties. The effect of environment is also considerable (liquefying, max. 510, min. 288; autolytic, max. 806, min. 704).The correlation coefficients among liquefying, autolytic diastatic, saccharifying, and proteolytic activities of malt and total barley saccharifying activity were studied. Significant inter-varietal associations exist between each pair of properties, but partial correlation studies suggest that only those between saccharifying activities of barley and malt (r = 0.90), and between liquefying and autolytic activities of malt (r = 0.97), represent real and close relations. The other associations between pairs of enzymatic activities seem to reflect mainly positive correlations between each activity and total salt-soluble nitrogen in the barleys.Significant intra-varietal associations exist between each pair of enzymatic activities, and between each activity and total barley nitrogen. It appears that environmental factors which tend to increase total nitrogen also tend to increase each enzymatic activity, but these do not increase regularly with respect to each other and are not closely related. Partial correlations independent of total nitrogen suggest that only barley and malt saccharifying activities (r = 0.67) and liquefying and autolytic activities of malt (r = 0.63) are related within varieties.It appears that the rate of autolysis in samples of different varieties from the same station is controlled almost entirely by starch liquefying activity, but the latter property is not the limiting factor controlling autolysis in samples of the same variety from different stations. Within varieties some other factor, presumably starch resistance, must play an important part.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: V. WORT NITROGEN AND MALT EXTRACT AND THEIR CORRELATIONS WITH BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (1) ◽  
pp. 25-34 ◽  
Author(s):  
J. A. Anderson ◽  
C. A. Ayre ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Total Nitrogen Content ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Nitrogen Distribution ◽  
Nitrogen Fractions ◽  
Factors Associated ◽  
Partial Correlations

Data representing 12 barley varieties grown at 12 experimental stations in Canada were used to examine relations among wort nitrogen (w), malt extract (e), barley nitrogen fractions (x), and total barley nitrogen (n).Significant inter-varietal partial correlations, independent of total nitrogen, were found between wort nitrogen and salt-soluble nitrogen (rwx.n = 0.88), and between extract and salt-soluble and insoluble nitrogen fractions (rex.n = 0.60 and − 0.65). Partial correlations between wort nitrogen and alcohol-soluble and insoluble nitrogen were negative but insignificant (rwx.n = − 0.54 and − 0.32).Intra-varietal simple correlations between wort nitrogen and insoluble, alcohol-soluble, and salt-soluble nitrogen fractions were all positive and significant (rwx = 0.77, 0.74, and 0.61), and those between extract and each fraction were all negative and significant (rex = − 0.88, − 0.96 and − 0.77). All of the corresponding partial correlation coefficients were insignificant.The differences between the inter- and intra-varietal relations can be summed up as follows: between varieties, total nitrogen and factors associated with it have little influence on wort nitrogen or extract, whereas nitrogen distribution and factors associated with it have a measurable effect; within varieties, total nitrogen and factors associated with it are largely responsible for the control of wort nitrogen and extract, and one of these factors is nitrogen distribution. The differences result mainly from the fact that whereas within varieties nitrogen distribution is closely related to total nitrogen content, between varieties nitrogen distribution is independent of total nitrogen content.

Effects of nitrogen fertilizers on total nitrogen, soluble nitrogen and soluble carbohydrate contents of grass

1962 ◽  
Vol 59 (3) ◽  
pp. 387-392 ◽  
Author(s):  
T. Z. Nowakowski
Keyword(s):  
Ammonium Sulphate ◽  
Total Nitrogen ◽  
Sodium Nitrate ◽  
Nitrogen Fertilizers ◽  
Soluble Carbohydrates ◽  
Soluble Carbohydrate ◽  
Soluble Nitrogen ◽  
Protein Nitrogen ◽  
Total N ◽  
Nitrate N

Italian rye-grass given ammonium sulphate or sodium nitrate at 56 or 112 lb. N/acre was analysed for total nitrogen, soluble nitrogen (non-protein-nitrogen) and soluble carbohydrates.Ten days after applying fertilizer the differences in total-N between the grass receiving 56 and grass receiving 112 lb. N/acre were very small. Total-N in grass decreased with growth, but the effect of the rate of nitrogen on total-N increased. At first the grass given sodium nitrate contained more soluble nitrogen than grass given ammonium sulphate, the difference being greater at 56 lb. N/acre; soluble nitrogen decreased with increasing growth. Ten days after applying fertilizer, the nitrate-N content of grass was very high (ranging from 0·1 to 0·9% in the D.M.) and it gradually decreased. At both levels of nitrogen application, grass given sodium nitrate contained much more nitrate-N than grass given ammonium sulphate. Forty days after applying nitrogen the nitrate-N contents of grass which received 56 and 112 1b. N/acre as ammonium sulphate were 0·039 and 0·222% of the dry matter, respectively; the grass supplied with sodium nitrate gave values of 0·082 and 0·438%.Total soluble carbohydrates in the grass were small early in growth and gradually increased. Nitrogen dressings had little effect on the content of soluble sugars (glucose + fructose + sucrose) but greatly decreased the fructosan. The pattern of changes in the total soluble carbohydrate content followed that in fructosan content. Early in growth, the total soluble carbohydrate/crude protein ratio was very small in grass from all treatments except the ‘control’. This ratio increased with growth and at the last sampling was 2·13 in grass receiving no nitrogen, and in grass supplied with 56 and 112 lb. N/acre as ammonium sulphate it was 1·44 and 0·72 respectively; the corresponding figures for grass receiving sodium nitrate were 1·13 and 0·66. The total soluble carbohydrate carbon/soluble nitrogen ratio in grass with no nitrogen was 18 at the first sampling and it increased gradually, reaching 70 at the last sampling. This ratio was considerably less with all nitrogen treatments than with ‘control’. The values obtained with 112 lb. N/acre were less than those obtained with 561b./acre, irrespective of the form of nitrogen used.The relationship between the soluble carbohydrate carbon content and the soluble nitrogen in grass is illustrated graphically and discussed.

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

1996 ◽  
Vol 2 (5) ◽  
pp. 335-339 ◽  
Author(s):  
F.C. Ibáñez ◽  
A.I. Ordóñez ◽  
M.S. Vicente ◽  
M.I. Torres ◽  
Y. Barcina
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Matter ◽  
Electrophoretic Analysis ◽  
Soluble Nitrogen ◽  
Clear Trend ◽  
Protein Nitrogen

Idiazábal cheeses were made employing brining times of 12 h (batch A) and 36 h (batch B). Proteolytic changes in both batches were examined over 270 d of ripening; proteolysis was low in both batches, but lower in batch B than in batch A. Electrophoretic analysis revealed incom plete breakdown of αs and β-caseins at the end of the ripening period, particularly in batch B. The proportion of soluble nitrogen as a percentage of total nitrogen was 17.55% in batch B and 19.48% in batch A, while the proportion of non-protein nitrogen was 11.78% in batch B and 15.16% in batch A. The proportion of non-protein nitrogen as a percentage of soluble nitrogen was 67.17% in batch B and 77.88% in batch A. The free amino acids, the smallest non-protein nitrogen frac tion, attained values of 1203 mg/100 g of dry matter in batch B and 1902 mg/100 g of dry matter in batch A. After 60 d of ripening, the main free amino acids were glutamic acid, valine, leucine, lysine, and phenylalanine in both batches, although levels were higher in the batch with the shorter brining time. There was no clear trend in the non-protein-forming amino acids with either ripening time or brining time.

scholarly journals EVALUATION OF THE NITROGEN FRACTIONS IN MILK OF BUNAJI (WHITE FULANI) CATTLE IN A HOT AND HUMID ENVIRONMENT

2021 ◽  
Vol 15 ◽  
pp. 29-36
Author(s):  
J. A. ADENEYE
Keyword(s):  
Total Nitrogen ◽  
The Other ◽  
Protein Nitrogen ◽  
Nitrogen Fractions ◽  
Stage Of Lactation ◽  
Humid Environment ◽  
White Fulani ◽  
Negative Relationships

One hundred milliliters of milk produced in the first 150 days of lactation of 24. Bunaji (White Fulani) cattle in Ibadan contained an average of 703, 659, 44, 557, 146, 21, 27 and 54 mg total nitrogen (TN), protein nitrogen (PN), non-protein nitrogen (NPN), casein nitrogen (CN), non-casein nitrogen NCN), proteoses-peptone nitrogen (PPN), lactoglobulin nitrogen (LGN) and lactalbumin nitrogen (LAN) respectively. CN, NCN, PN, NPN, PPN, LGN and LAN accounted for 79.2, 20.8, 93.7, 63, 3.1, 3.9 and 7.6% of TN respectively. CN constituted 833% of PN while one-third of NCN consisted of P PN and LGN. The most abundant component of NCN was LAN which occurred twice as high as LGN. The influence of stage of lactation was significant (P < 0.05) on TN, more remarkable on PN and CN but not significant (P >005) on NCN, NPN, PPN, LGN and LAN, Only TN and CN were significantly (P < 0.05) correlated (r 0.989). The positive or negative relationships between the other nitrogen fractions were trivial.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART III

1938 ◽  
Vol 16c (6) ◽  
pp. 248-252
Author(s):  
J. Ansel Anderson ◽  
W. O. S. Meredith
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Laboratory Equipment ◽  
Varietal Differences ◽  
Diastatic Power ◽  
Source Of Error

Samples of eight barley varieties grown at six widely separated points in Canada were malted in duplicate under standard conditions in laboratory equipment. After six days in the germinator, half of each sample was removed and kilned. The remaining halves were grown two days longer before kilning. The relative positions of the varieties with respect to extract, diastatic power, and permanently soluble nitrogen, were changed by the additional two days' growth, but the changes were generally small by comparison with the spreads between varieties and the greater changes in their relative positions when grown at different stations, ft is concluded that the differential effect of malting method is an appreciable source of error in the interpretation of the results of routine malting tests, but that the limiting factor in studies of the comparative malting qualities of varieties is the differential effect of environment on them.

Sign in / Sign up

Export Citation Format

Share Document