Barley malt is traditionally used in the brewing industry and it is the product of the germination of barley. During germination, the non-starch polysaccharides (NSPs) in the cell wall of barley, cons ...

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Barley malt is traditionally used in the brewing industry and it is the product of the germination of barley. During germination, the non-starch polysaccharides (NSPs) in the cell wall of barley, constituting mainly arabinoxylans and β-glucans, are solubilised and partly degraded into smaller molecules (1).

Health

 Barley and germinated barley contain large quantities of glutamine (2) an important substrate for colonic mucosa. Glutamine is easily degraded by the low pH in the stomach, but some of the glutamine is protected by the dietary fibre during digestion in the stomach (3) and therefore reaches the colon. In this study, starting from the premise that Butyric acid, one of the key products formed when β-glucans are degraded by the microbiota in the colon, has been proposed to be important for colonic health. Glutamine bound to the fibre may have similar effects once it has been liberated from the fibre in the colon. Both β-glucans and glutamine are found in high amounts in malted barley. Lactobacillus rhamnosus together with malt has been shown to increase the formation of butyric acid further in rats (4).

Sugars

 The malted grain contains a significantly higher amount of reducing sugars in comparison with the unmalted grain (p < 0.05). The percentage of reducing sugars in total sugars in barley grain of the Karakan variety and in barley malt were 10% and 25%, respectively (5).

Chemical composition

Phenolic acids have been extensively studied in food science research for their antioxidant effect. In this study (6), the genotype difference and the genetic control of phenolic acids and their correlation with malt quality have been studied. Ferulic acid (FA) and p-cumaric acid (p-CA) have been identified as two major phenolic acids, showing wide variations between the 68 barley genotypes. The mean content of FA and p-CA was 2.15 μg g (-1) and 1.10 μg g (-1) in the granules and 4.07 μg g (-1) and 1.44 μg g -1) respectively in barley malt (6).

Mashes

The barley malt is started towards an industrial fermentation process called "mashes". Temperatures range from 50° to 70°.

 

Components	Content
	Barley Variety Karakan	Barley Munich Malt Type 2
Moisture (g/kg)	113.20 ± 3.61b	43.40 ± 1.42a
Reducing sugars (g/kg)	71.70 ± 2.40a	184.30 ± 8.43b
Total sugars (g/kg)	682.71 ± 28.42a	736.07 ± 25.51a
Starch (g/kg)	549.90 ± 17.71a	496.52 ± 15.20a
Protein (g/kg d.w.)	97.04 ± 5.13a	95.60 ± 3.33a

 

Chemical composition of sweet mashes.
Method of Starch	Source of Amylolytic Enzymes	Extract (g/kg)	pH	Sugars (g/L)				Total Sugars	Acids (g/L)
Liberation								(Glucose)
				Glucose	Maltose	Maltotriose	Dextrins	(g/L)	Lactic Acid	Acetic Acid
PLS	Barley Munich malt type 2	190.64 ± 9.51b	4.8 ± 0.1a	4.06 ± 0.14a	31.26 ± 1.17c	4.88 ± 0.18a	91.12 ± 2.83b	164.70 ± 6.29b	0.04 ± 0.00a	0.08 ± 0.00b
	Termamyl S.C. SanExtra	172.18 ± 7.25a	4.8 ± 0.1a	7.64 ± 0.26b	16.25 ± 0.61b	20.44 ± 0.72c	102.84 ± 3.19c	152.20 ± 3.97a	ND	0.04 ± 0.00a
Pressure-thermal	Barley Munich malt type 2	191.19 ± 11.05b	4.8 ± 0.1a	10.88 ± 0.37c	41.23 ± 1.54d	7.96 ± 0.29b	66.13 ± 2.05a	162.70 ± 4.90b	0.05 ± 0.00a	0.12 ± 0.00b
	Termamyl S.C. SanExtra	175.89 ± 10.08a	4.8 ± 0.1a	35.14 ± 1.20d	9.68 ± 0.31a	21.22 ± 0.76c	87.18 ± 2.82b	150.40 ± 3.69a	ND	0.16 ± 0.00c

 

Chemical composition of fermented mashes.
Method of Starch Liberation	Source of Amylolytic Enzymes/Addition of Hop α-Acids	Extract	pH	Sugars (g/L)				Total Sugars (Glucose)	Acids (g/L)		Ethyl
	(+ or − *)	(g/kg)						(g/L)			Alcohol
				Glucose	Maltose	Maltotriose	Dextrins		Lactic Acid	Acetic Acid	(g/L)
PLS	Barley Munich malt type 2/−	42.10 ± 1.25f	3.4 ± 0.0a	0.62 ± 0.02f	3.20 ± 0.12c	12.17 ± 0.44e	5.49 ± 0.17b	28.80 ± 0.49ef	7.10 ± 0.21d	0.62 ± 0.01e	53.30 ± 1.82a
	Barley Munich malt type 2/+	29.41 ± 1.09d	4.1 ± 0.1d	0.42 ± 0.01e	3.04 ± 0.11c	4.80 ± 0.18c	2.97 ± 0.09a	9.50 ± 0.36b	0.26 ± 0.01ab	0.22 ± 0.01bc	66.40 ± 2.43d
	Termamyl S.C. SanExtra/−	34.64 ± 1.12e	3.5 ± 0.1a	0.04 ± 0.00a	0.38 ± 0.01b	1.00 ± 0.04b	9.48 ± 0.29d	21.30 ± 0.31cd	0.43 ± 0.01b	0.24 ± 0.01c	59.18 ± 2.19bc
	Termamyl S.C. SanExtra/+	31.05 ± 0.97d	3.6 ± 0.1a	0.04 ± 0.00a	0.40 ± 0.01b	0.96 ± 0.03b	9.99 ± 0.31d	12.10 ± 0.46de	0.19 ± 0.01ab	0.18 ± 0.00b	63.28 ± 2.36c
Pressure-thermal	Barley Munich malt type 2/−	22.34 ± 0.86c	3.3 ± 0.1a	0.08 ± 0.00b	0.18 ± 0.01a	6.34 ± 0.23d	11.95 ± 0.37e	17.30 ± 0.52e	9.58 ± 0.25e	1.72 ± 0.05f	57.72 ± 1.63ab
	Barley Munich malt type 2/+	14.16 ± 0.54b	3.9 ± 0.1c	0.09 ± 0.00b	0.16 ± 0.01a	5.10 ± 0.18c	6.49 ± 0.20c	7.60 ± 0.25a	1.56 ± 0.05c	0.34 ± 0.01d	66.60 ± 2.94d
	Termamyl S.C. SanExtra/−	23.52 ± 1.04c	3.7 ± 0.1bc	0.24 ± 0.01d	0.16 ± 0.01a	0.28 ± 0.01a	14.54 ± 0.45e	16.70 ± 0.41c	0.16 ± 0.00ab	0.19 ± 0.01bc	59.26 ± 2.53bc
	Termamyl S.C. SanExtra/+	12.37 ± 0.75a	3.8 ± 0.1bc	0.19 ± 0.01c	0.12 ± 0.00a	0.22 ± 0.01a	5.83 ± 0.18bc	6.90 ± 0.22a	0.04 ± 0.00a	0.12 ± 0.00a	66.71 ± 2.27d

Barley malt studies

 References_________________________________________________________

(1) Jamar C, Jardin Pd, Fauconnier M. Cell wall polysaccharides hydrolysis of malting barley (Hordeum vulgare L.): a review. Biotechnol Agron Soc Environ. 2011;15:301–13

(2)  Robertson JA, I'Anson KJA, Treimo J, Faulds CB, Brocklehurst TF, Eijsink VGH, et al. Profiling brewers’ spent grain for composition and microbial ecology at the site of production. LWT Food Sci Technol. 2010;43:890–6

(3) Protein, and dietary fiber-rich new foodstuff from brewer's spent grain increased excretion of feces and jejunum mucosal protein content in rats.  Kanauchi O, Agata K  Biosci Biotechnol Biochem. 1997 Jan; 61(1):29-33.

(4) Prebiotic and synbiotic effects on rats fed malted barley with selected bacteria strains.  Zhong Y, Nyman M.  Food Nutr Res. 2014 Oct 6;58. doi: 10.3402/fnr.v58.24848.

(5) The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality.  Pielech-Przybylska K, Balcerek M, Nowak A, Wojtczak M, Czyżowska A, Dziekońska-Kubczak U, Patelski P.  Molecules. 2017 Sep 30;22(10). pii: E1647. doi: 10.3390/molecules22101647.

(6) Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality.  Cai S, Han Z, Huang Y, Chen ZH, Zhang G, Dai F.  J Agric Food Chem. 2015 Aug 12;63(31):7051-7. doi: 10.1021/acs.jafc.5b02960.

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