Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8256-8264

  Runavot, Jean Luc ^a,b   Bakan, Benedicte ^b   Geneix, Nathalie ^b   Saulnier, Luc ^b   Moco, Keltouma ^c   Guillon, Fabienne ^b   Corbineau, Françoise ^c   Boivin, Patrick ^a   Marion, Didier ^b  

^a Institut Francais des Boissons de la Brasserie et de la Malterie   (France)

^b INRA   (France)

^c SORBONNE UNIVERSITÉ   (France)

Author keywords

glucan; barley; lipid transfer protein; malt; steeping process

Indexed keywords

ALEURONE LAYERS; BARLEY; CONTENT MEASUREMENTS; DISULFIDE BONDS; ENERGY COST; FREE AMINES; GLUCANS; GLYCATION; IMMUNOLABELING; IMMUNOSTAINING; LIPID TRANSFER PROTEIN; MAILLARD; MALT; STEEPING PROCESS;

COVALENT BONDS; CULTIVATION; ENZYMES; HYDRATION; POLYSACCHARIDES;

PROTEINS;

BETA GLUCAN; CARRIER PROTEIN; LTP1 PROTEIN, BARLEY;

ACYLATION; ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; GERMINATION; GLYCOSYLATION; HORDEUM; METHODOLOGY; PHYSIOLOGY;

ACYLATION; BETA-GLUCANS; CARRIER PROTEINS; FOOD HANDLING; GERMINATION; GLYCOSYLATION; HORDEUM;

HORDEUM;

EID: 79961143386     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2011134     Document Type: Article

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