Improved hydrolase activity in barley and reduced malting time by adding phytase as an activator during malting steeping
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1The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People's Republic of China.
Objectives:
Exogenous phytase improved the activity of hydrolases to decrease the malting time.
Results:
Treatment with phytase during barley steeping increased activity of hydrolases (α-/β-amylase, proteinase, β-glucanase and xylanase) in green malt. Maximal activity was observed for α-/β-amylase, β-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96 h, which is 24 h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P > 0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time.
Conclusion:
Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.
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