A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: A Chemometrics Approach

Cozzolino, D, Degner, S and Eglinton, J 2014, 'A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: A Chemometrics Approach', Journal of Agricultural and Food Chemistry, vol. 62, no. 48, pp. 11730-11736.


Document type: Journal Article
Collection: Journal Articles

Title A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: A Chemometrics Approach
Author(s) Cozzolino, D
Degner, S
Eglinton, J
Year 2014
Journal name Journal of Agricultural and Food Chemistry
Volume number 62
Issue number 48
Start page 11730
End page 11736
Total pages 7
Publisher American Chemical Society
Abstract Malting barley is a process that has been profusely studied and is known to be influenced by several physical and biochemical properties of the grain. In particular, the amount of material that can be extracted from the malt (malt extract) is an important measure of brewing performance and end quality. The objectives of this study were (a) to compare the time course of hydrolysis of different malting barley (Hordeum vulgare L) varieties and (b) to evaluate the usefulness of mid-infrared (MIR) spectroscopy as high-throughput method to monitor malt hydrolysis. Differences in the pattern of hydrolysis were observed between the malt samples analyzed where samples from the same variety that have similar hot water extract (HWE) values tend to have the same pattern of hydrolysis. Principal component score plots based on the MIR spectra showed similar results. Partial least-squares discriminate analysis (PLS-DA) was used to classify malt samples according to their corresponding variety and time course of hydrolysis. The coefficient of determination (R2) and the standard error of cross validation (SECV) obtained for the prediction of variety and time course of hydrolysis were 0.67 (1.01) and 0.38 (19.90), respectively. These differences might be the result of the different composition in sugars between the barley varieties analyzed after malting, measured as wort density and not observed when only the HWE value at the end point is reported. This method offers the possibility to measure several parameters in malt simultaneously, reducing the time of analysis as well as requiring minimal sample preparation.
Subject Food Sciences not elsewhere classified
Keyword(s) barley
hydrolysis
malt
mid-infrared
principal component analysis
sugars
DOI - identifier 10.1021/jf504116j
Copyright notice © 2014 American Chemical Society
ISSN 0021-8561
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