title: The impact of germination time on the some selected parameters through malting process.
abstract: In the present study, the impacts of germination time on the enzymes activity attributed in malting and some polysaccharides contents of the malt prepared from the Joseph barley variety have been screened using a completely random design with three levels of germination time(3, 5 and 7days). The archived outcomes revealed that the highest quantity of starch has been observed in the malt resulted from 3days germination, and an enhancement in the germination period from 3 to 7days decreased the quantity of available starch. An enhancement in the germination period presented a reduction in the beta-glucan quantity in the malting seeds. The malt produced 7days after germination had the highest enzymatic activity(253U.kg-1). The comparison of data average using Duncan test showed that the minimum and maximum value of α-Amylase enzyme activity and diastatic power were recorded in the malts produced 3 and 7days after germination, respectively. Increasing in the germination time led to a reduction in malting efficiency, however the efficiency of the hot water extraction showed enhancement. The outcomes of the correlation between the studied parameters showed that the beta-glucan and starch quantities are negatively affected by the activities of beta-Glucanase and α-Amylase.
authors: MeditBio, Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal. Electronic address: Farzaneh1364@gmail.com.
authors: Vahid
authors: V
authors: Farzaneh
authors: Department of Agricultural Engineering, Golestan Agricultural and Resources Research Center, Iran.
authors: Alireza
authors: A
authors: Ghodsvali
authors: Young Researchers and Elites club, Gorgan Branch, Islamic Azad University, Gorgan, Iran.
authors: Hamid
authors: H
authors: Bakhshabadi
authors: Young Researchers and Elites club, Shahre Qods Branch, Islamic Azad University, Shahre Qods, Iran.
authors: Zahra
authors: Z
authors: Zare
authors: MeditBio, Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
authors: Isabel S
authors: IS
authors: Carvalho
mesh_terms: D005285:Fermentation; D018525:Germination / Q000502:physiology*; D006026:Glycoside Hydrolases / Q000737:chemistry*; D001467:Hordeum / Q000737:chemistry / Q000201:enzymology; D006358:Hot Temperature; D059625:Liquid-Liquid Extraction; D012621:Seasons; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D013997:Time Factors; D014867:Water / Q000737:chemistry; D000516:alpha-Amylases / Q000737:chemistry; D047071:beta-Glucans / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D047071:beta-Glucans; D014867:Water; D013213:Starch; D006026:Glycoside Hydrolases; D000516:alpha-Amylases; C020105:endo-1,6-beta-glucanase
keywords: Enzymatic activity; Germination time; Malting