Improved hydrolase activity in barley and reduced malting time by adding phytase as an activator during malting steeping
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Exogenous phytase improved the activity of hydrolases to decrease the malting time.
Treatment with phytase during barley steeping increased activity of hydrolases (α-/β-amylase, proteinase, β-glucanase and xylanase) in green malt. Maximal activity was observed for α-/β-amylase, β-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96 h, which is 24 h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P > 0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time.
Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.
KeywordsBarley Phytase Activator Germination Hydrolase Malting time
We gratefully acknowledge the financial support from the National High Technology Research and Development Program of China (863 Program 2013AA102109), the Program of Introducing Talents of Discipline to Universities (111 Project) (111-2-06) and the Priority Academic Program Development of Jiangsu Higher Education Institutions.
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