Amylase modification induced by the germination process in organic barley

摘要

Eleven barley landraces (Hordeum vulgare L.) grown under the same climatic and soil conditions according to the same organic protocol and corresponding malt samples were considered in this study. In order to assess the modification induced by the mashing process on barley samples cultivated under the same conditions, the enzymatic activity of alpha and beta-amylase was determined in all samples. In addition, the modification induced by the germination process on the protein pattern was also investigated by SDS–PAGE. Barley samples resulted different both in protein content and in amylase quality and quantity; these differences, evidently related to genetic factors, also were found in malt samples. Although two bands at 41–42 kDa and 55–58 kDa were found in the Betamyl extracts analysed by SDS–PAGE, only the 55–58 kDa had discriminating ability, and for this reason, it could be considered in order to evaluate barley suitability for beer production.