Grain beta-glucan as selection criteria for wort beta-glucan in malt barley improvement. (September 2022)

• Record Type: Journal Article
• Authors: Kumar, Dinesh; Narwal, Sneh; Venkatesh, Karnam; Verma, Ramesh Pal Singh; Singh, Gyanendra Pratap
• Is Part Of: Journal of cereal science. Volume 107(2022)
• Publication Date: 2022-09
• Subjects: Barley -- Beta glucan -- Malt -- Wort -- Glucanase; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2022.103519
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: In malt barley improvement, lower values of beta-glucan in the wort is one of the most desirable criteria to get better quality of the end products. To estimate wort -glucan, the barley grains first need to be malted and then mashed to get wort, which is then used to measure beta-glucan in the wort. It takes a large quantity of grains, a lot of time and labour for the malting process and wort preparation, and cumbersome costly analysis to determine wort beta-glucans. During initial generations of malt barley breeding, the grain quantity is major limitation along with large number of samples for screening. In this study, a strong positive correlation has been observed between grain, malt & wort beta-glucan contents, indicating the possibility of selecting low wort beta glucan only by estimating beta-glucans in grain by taking a smaller quantity of samples. Graphical abstract: Image 1