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Research article2004Peer reviewed

Phytate content is reduced and beta-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Haraldsson, AK; Rimsten, L; Alminger, ML; Andersson, R; Andlid, T; Aman, P; Sandberg, AS

Abstract

The effect of different steeping conditions on phytate, beta-glucan and vitamin E in barley during malting was studied by a full factorial experiment with three variables (steeping temperature, barley variety and steeping additions). Addition of lactic acid to the steeping water induced a reduction of phytate during steeping and germination, especially in combination with the high steeping temperature (48degreesC). Furthermore, lactic acid and high temperature steeping inhibited ss-glucanase development, resulting in a well-preserved beta-glucan content after germination. When steeping was conducted without addition of lactic acid, the low steeping temperature (15degreesC) promoted development of both phytase and beta-glucanase activity during germination. A slightly higher level of tocopherols and tocotrienols was observed in samples steeped at 15degreesC than in samples steeped at 48degreesC. However, addition of lactic acid reduced the amount for both temperatures. When lactic acid bacteria were added to the steeping water none of the parameters studied differed from samples steeped with water only. The results show the possibility of combining phytate degradation with a preserved beta-glucan content during malting and can thus be of interest for development of cereal products with improved nutritional value. (C) 2004 Society of Chemical Industry

Published in

Journal of the Science of Food and Agriculture
2004, volume: 84, number: 7, pages: 653-662
Publisher: JOHN WILEY & SONS LTD

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1002/jsfa.1724

Permanent link to this page (URI)

https://res.slu.se/id/publ/4620