ArticleFood science & nutrition2025
Enzyme Activities Shape Malting Quality Standards.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Transcriptional networks shaping malting quality in barley: From grain development to brewing performance.Food chemistry. Molecular sciences · 2026Review
- Detection of bsd1, a gene responsible for breaking seed dormancy by machine threshing in barley (Hordeum vulgare L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Article
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8 authors.
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Abstract
Malting quality of barley is a complex characteristic, which is influenced by a combination of interacting traits that are regulated by various genetic and environmental factors. The activities of various enzymes play pivotal roles in determining the malting quality, as they drive the biochemical processes responsible for converting barley saccharides and proteins into fermentable sugars and amino acids during the malting process. In this study, 14 malting barley cultivars were used to investigate the relationship between enzyme activities and malting quality traits. The results revealed a significant correlation between α-amylase activity and malt extract (MEX), viscosity (VIS), free α-amino nitrogen (FAN), and Kolbach index (KI). In contrast, β-amylase activity exhibited a significant correlation solely with diastatic power (DP). β-glucanase activity was significantly correlated with FAN and KI. The elevated expression levels of both
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