Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production)

Saburi, Wataru; Mori, Haruhide

Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production)

Saburi, Wataru; Mori, Haruhide

Bioscience biotechnology and biochemistry, 2024, 88(10), 1180-1187

Permalink : https://hdl.handle.net/2115/95733

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アクセス権	open access
URI	https://hdl.handle.net/2115/95733
タイトル	Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production)
著者	e-Rad_Researcher 00598089 著者名 Saburi, Wataru
著者	e-Rad_Researcher 80241363 著者名 Mori, Haruhide
言語	英語
キーワード	barley
	starch
	amylase
	limit dextrin
	beer
発行日	2024-07-11
出版者	Oxford University Press
収録物名	Bioscience biotechnology and biochemistry
巻(号)	88(10)
ページ	1180-1187
抄録	Starch degradation in malted barley produces yeast-fermentable sugars. In this study, we compared the amylolytic enzymes and composition of the malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar established in Japan) and Kitanohoshi (the currently used cultivar for beer production). Hokudai 1 malt contained lower activity of amylolytic enzymes than Kitanohoshi malt, although these cultivars contained alpha-amylase AMY2 and beta-amylase Bmy1 as the predominant enzymes. Malt starch hydrolysate of Hokudai 1 contained more limit dextrin and less yeast-fermentable sugars than that of Kitanohoshi. In mixed malt saccharification, a high Hokudai 1 malt ratio increased the limit dextrin levels and decreased the maltotriose and maltose levels. Even though Kitanohoshi malt contained more amylolytic enzymes than Hokudai 1 malt, addition of Kitanohoshi extract containing the amylolytic enzymes did not enhance malt starch degradation of Hokudai 1. Hokudai 1 malt starch was less degradable than Kitanohoshi malt starch. Graphical Abstract Sugar composition of malt starch hydrolysate of barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production).
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	This is a pre-copyedited, author-produced version of an article accepted for publication in Bioscience biotechnology and biochemistry following peer review. The version of record Wataru Saburi, Haruhide Mori, Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production), Bioscience, Biotechnology, and Biochemistry, Volume 88, Issue 10, October 2024, Pages 1180–1187, is available online at: https://doi.org/10.1093/bbb/zbae096.
PISSN	0916-8451
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1093/bbb/zbae096