scholarly journals System for the evaluation of malting quality of wheat varieties

2020 ◽  
Vol 66 (1) ◽  
Author(s):  
Vratislav PSOTA ◽  
Markéta Musilová
Keyword(s):  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Regression Equations ◽  
Wheat Varieties ◽  
Nitrogenous Substances ◽  
A Site

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

scholarly journals Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2547
Author(s):  
Yun Yang ◽  
Guangqun Lan ◽  
Xueyi Tian ◽  
Laping He ◽  
Cuiqin Li ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sensory Score ◽  
Mixed Bacteria ◽  
Fermentation Parameters

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

scholarly journals Effect of Various Barley Steeping Conditions on the Content of Albuminous Substances in the Malt

2020 ◽  
Vol 50 (2) ◽  
pp. 319-328
Author(s):  
Marina Rostovskaya ◽  
Margarita Boyarova ◽  
Alexey Klykov
Keyword(s):  
Protein Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Raw Material ◽  
Total Protein Content ◽  
Soluble Nitrogen ◽  
Lower Content ◽  
Low Protein ◽  
Nitrogenous Substances ◽  
The Difference

Introduction. Malt production requires low-protein barley. Unfortunately, bad environmental conditions often lead to higher protein content than specified in the related standards. The research objective was to study the effect of barley steeping conditions on the level of albuminous substances in malt and to assess the possibility of reducing nitrogenous substances by changing the steeping regime. Study objects and methods. The research featured two varieties of barely, namely “Primorsky 89” and “Primorsky 98”. Both varieties were harvested in 2013, 2015, and 2016 in the Primorye Region of Russia. The protein content in the grain of each variety differed significantly, depending on the year of harvest, and ranged from 1.75% to 2.5%. Two micromalting modes differed only in the steeping time and were performed at 17°C. The malt samples were analyzed for total protein content, total soluble nitrogen, Kolbach Index, and free amino nitrogen. Results and discussion. The “Primorsky 89” variety proved insensitive to a longer steeping time, thus maintaining the same characteristics of the malt. The decrease in the protein level in the malt compared to the raw material was approximately the same for each mode and amounted to 0.3%. The Kolbach Index ranged between 30.31% and 35.1%. The experiment failed to produce the desired degree of dissolution, while the difference in this indicator under various modes was less than 1%. The long steeping mode proved optimal for the “Primorsky 98” variety. An increase in the steeping time made it possible to reduce the content of nitrogenous substances in the malt by 1%, compared to the raw material. Higher initial protein content in the grain resulted in lower content of nitrogenous substances during malting. The long steeping mode also resulted lowered the Kolbach Index by 3%: it was 34.7% – 39.5% for the long steeping mode and 31.1–36.8% for the short steeping mode. Conclusion. The barley variety and the malting method affected the dynamics of nitrogenous substances. For some varieties, a longer steeping period proved to reduce the content of nitrogenous substances in the malt and increase the Kolbach Index.

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

scholarly journals Malting Quality of Spring Wheat Varieties

2017 ◽  
Vol 63 (6) ◽  
pp. 314-322 ◽  
Author(s):  
Lenka SACHAMBULA ◽  
Vratislav PSOTA ◽  
Markéta MUSILOVÁ ◽  
Vladimíra HORÁKOVÁ ◽  
Aleš PŘINOSIL ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Malting Quality ◽  
Wheat Varieties

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.

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

1938 ◽  
Vol 16c (6) ◽  
pp. 234-240 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Real Difference ◽  
Varietal Differences ◽  
Diastatic Power

Samples of O.A.C. 21 and Wisconsin 38 barley from two stations were germinated at 56° and 50° F. with 44.5% moisture, and with 44.5 and 42.5% moisture at 53° F. Aliquots were kilned and analyzed after 3, 5, 7, 9, 11 and 13 days. Data for extract, diastatic power, and permanently soluble nitrogen, as percentage of wort solids, were plotted against time. Both varieties responded in almost exactly the same manner to changes in temperature and moisture. Values for O.A.C. 21 were consistently higher, but paired curves, representing samples of both varieties from the same station, became closer with increasing time, owing largely to overmodification of the O.A.C. 21. A real difference in malting quality between these two varieties, greater than the differential effect of malting method on them, is therefore indicated.

scholarly journals Prediction of the different genesis soils nitrogen systems status

2018 ◽  
Vol 29 (1) ◽  
pp. 13-25
Author(s):  
V. L. Samokhvalova ◽  
A. O. Khristenko ◽  
L. O. Shedey ◽  
P. A. Samokhvalova ◽  
O. V. Karatsuba
Keyword(s):  
Soil Properties ◽  
Nitrogen Content ◽  
Nitrogen Fertilizers ◽  
Biogenic Element ◽  
Soil Types ◽  
Nitrogen Compounds ◽  
Regression Equations ◽  
Climatic Zones

The method for predicting the levels of the easily hydrolysable nitrogen content in soils of various types of Polesie, Forest-steppe and Steppe climatic zones of Ukraine for the assessment of soil quality due to the background conditions, the influence of technological load (for the application of organo-mineral, organic and mineral fertilizer systems), and risk or influence of technogenic pollution by heavy metals (HM) is grounded. In the elaborated methodical approach is obtained a regression equation by the determination of new correlations of soil energy intensity indices (the calorific value of humus, soil energy reserves in a layer up to 20 cm) in conjunction with the humus state and the use of mathematical and statistical analysis for determining the value of easily hydrolysable nitrogen with the ability to predict the quality of soils of various genesis, with the further extension of the method algorithm for different soil types, climatic zones due to technogenic HM pollution and technological load. The technical result of the elaborated method: by improving the determination of the levels of the easily hydrolysable nitrogen content in soils of different genesis for the evaluation of their quality by identifying the most correlated, diagnostically applicable integral basic indicators of soil properties, which allow the informativeness to make managerial decisions and to predict the quality of soils of different genesis in the content of easily hydrolysable nitrogen, as a biogenic element, due to the background conditions and anthropogenic loads with increased accuracy, speed and informativeness. Elaborated method can find application in the ecological standardization of the content of biogenic macroelements, the normalization of loads (technogenic, technological) on the soil system, agroecology for solving the problems of organic agriculture, bioenergy and energy of soil formation; diagnostics, evaluation, forecasting of the soils nitrogen systems state; the quality of humus and macroelement status of soils on indicators of ecological and energy status; effective ecological management of soils due to the background conditions, as well as for various anthropogenic influences and in scientific research for the investigating of biogeochemistry and biogenic macroelements of soil cover. Separate provisions of the elaborated method became an integral part of the proposals on adaptation to the Nitrate Council Directive 91/676 / EEC of 12.12.1991 on the protection of water from pollution caused by nitrates from agricultural sources, as amended by Regulation (EC) № 1882/2003 Cross Nitrogen Balances Handbook. Prospective directions of research in the field of diagnostics, assessment, forecasting of the state of soils nitrogen systems and the normalization of the elemental composition quality, in particular, the content of nutrient nitrogen are determined. In order to overcome the biogenic pollution (excessive accumulation of nitrogen compounds) in the environment (plants, waters), the normalization of nitrogen content in soils of different genesis should include: a) determination of the maximum permissible levels of mobile mineral forms of nitrate nitrogen by the elaboration of environmental requirements for nitrates contamination with plant products; b) normalization of the content of labile easily hydrolysable nitrogen and / or a dose of nitrogen fertilizers in conditions of sufficient and excessive moistening, considering the rapid processes of transformation of nitrogen compounds in soils; c) normalization of the soil nitrogen mineral compounds content in conditions of insufficient moistening and slowing down the processes of circulation of nitrogen compounds of soils. Distinctive features and advantages of the proposed elaboration in comparison with known methods and approaches are: 1) the express obtain of the accurate projected levels of easily hydrolysable nitrogen as a nutrient in the soil with the improving the accuracy of soil diagnosis by the use of the basic integrated indicators; 2) providing opportunity for greater efficiency of forecasting data on the functioning of the nitrogen systems of different genesis soils, quality, environmental and energy state of soils due to the background conditions and anthropogenic loads while minimizing the cost of material resources; 3) empowerment of the user in determination of the easily hydrolysable nitrogen content in the soil without extensive chemical analysis by the choice of regression equations, based on the use of baseline soil properties of a particular type and subtype according to the available information; 4) versatility of the method by the suitability of detected dependencies of the proposed method for all soil types and subtypes, climatic zones and contaminants.

THE EFFECT OF LEAF RUST OF BARLEY ON THE YIELD AND QUALITY OF BARLEY VARIETIES

1945 ◽  
Vol 23c (6) ◽  
pp. 212-218 ◽  
Author(s):  
Margaret Newton ◽  
B. Peturson ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Leaf Rust ◽  
Kernel Weight ◽  
Malting Quality ◽  
Malt Extract ◽  
Rust Infection ◽  
Commercial Grade ◽  
Yield And Quality

An experiment was carried out to test the effect of leaf rust of barley (Puccinia anomala Rostr.) on the yield, grade, and malting quality of the six barley varieties, O.A.C. 21, Mensury, Chevron, Peatland, Regal, and Plush. Leaf rust reduced the grade of O.A.C. 21 and Mensury by one commercial grade, and caused statistically significant reductions in the yield, bushel weight, and kernel weight of all the varieties tested except Mensury. It adversely affected the value of all the varieties for malting purposes by reducing the percentage of heavy-grade kernels. The nitrogen content and the wort nitrogen content were reduced by leaf rust, but the malt extract and diastatic powers were not greatly affected. Differentia¡ responses of the varieties to rust infection were observed in yield, kernel weight, bushel weight, and malt properties.

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