β-Glucan content and β-glucanase activity of winter and spring barley cultivars grown under different environments were evaluated. There were significant differences in both β-glucan content and β-glucanase activity between analysed barleys. The results showed that, for all cultivars and locations, approximately 75% of β-glucan present in grains was degraded after malting, and that marked differences existed among winter and spring type of cultivars in malt β-glucan content. The correlation analysis of β-glucan content and malt quality parameters showed that malt β-glucan content was significantly positively correlated with viscosity and extract difference, and negatively with malt β-glucanase activity and friability. Regarding malt β-glucanase activity, significantly higher activity was found in spring cultivars in contrast to winter cultivars.
Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012–2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.
The study presents results of the research on the use of barley caryopses hardness for description and prediction of the malting quality. In 2001–2003, twelve barley varieties from three localities were analyzed. The content of protein, starch and non-starch polysaccharides was assessed in all grain samples. Grain hardness was determined using a modified grain milling energy method (GME). Subsequently, the samples were micromalted, and the selected quality parameters were established.Statistically significant differences in the level of hardness between the varieties were found. However, the effect of locality and growing year was not proven. Share of a variety in the total variability of hardness reached nearly 47%. Correlations between the level of hardness and the selected quality parameters of barley and malt were calculated. Hardness values, such as the correlations with the malt extract (−0.29**), the Kolbach index (−0.33**), friability (−0.48**),
-glucan content in wort (0.43**),
-glucan content in grain (0.53**) and malting quality index (MQI) (−0.42**) were established.
microscope (JSM-6701F, Japan) at an acceleration voltage of 10 kV and a magniﬁcation of 4000. 1.4 β-Glucan characteristics 1.4.1 β-Glucancontent The β-glucancontent of extrudates was determined by AOAC 995.16 using a mixed β-glucan linkage kit (Megazyme
. Other important fibre components in rye are the β-glucans. These non-starch polysaccharides commonly occur in the endosperm and aleurone cell walls. The β-glucancontent of rye kernel varies between 1 and 3%. It also affects the technological and