Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Jiyoung Park; Hyun Jung Chung; Hye Young Park; Hyun Jin Park; Sea Kwan Oh

doi:10.1007/s10068-023-01419-6

Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Jiyoung Park, Hyun Jung Chung, Hye Young Park, Hyun Jin Park, Sea Kwan Oh

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.

Original language	English
Journal	Food Science and Biotechnology
DOIs	https://doi.org/10.1007/s10068-023-01419-6
Publication status	Accepted/In press - 2023

Bibliographical note

Funding Information:
This research was funded by the Korean Rural Development Administration, Grant number PJ015057022022.

Publisher Copyright:
© 2023, The Author(s).

Keywords

Barley starch
Beer barley
Malt quality
Malt starch
Malting

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-023-01419-6

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title = "Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars",

abstract = "In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7\% ± 12.6\%) and Hopum (HPM; 83.9\% ± 10.7\%) than in Kwangmaeg (KMM; 78.1\% ± 9.9\%) malt. Malt yield ranged from 81.8 to 84.9\%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.",

keywords = "Barley starch, Beer barley, Malt quality, Malt starch, Malting",

author = "Jiyoung Park and Chung, \{Hyun Jung\} and Park, \{Hye Young\} and Park, \{Hyun Jin\} and Oh, \{Sea Kwan\}",

note = "Funding Information: This research was funded by the Korean Rural Development Administration, Grant number PJ015057022022. Publisher Copyright: {\textcopyright} 2023, The Author(s).",

year = "2023",

doi = "10.1007/s10068-023-01419-6",

language = "English",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "The Korean Society of Food Science and Technology",

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T1 - Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

AU - Park, Jiyoung

AU - Chung, Hyun Jung

AU - Park, Hye Young

AU - Park, Hyun Jin

AU - Oh, Sea Kwan

PY - 2023

Y1 - 2023

N2 - In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.

AB - In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.

KW - Barley starch

KW - Beer barley

KW - Malt quality

KW - Malt starch

KW - Malting

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U2 - 10.1007/s10068-023-01419-6

DO - 10.1007/s10068-023-01419-6

M3 - Article

AN - SCOPUS:85169825855

SN - 1226-7708

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

ER -

Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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