During seed germination several seed biopolymers, including the storage proteins, must be
hydrolysed to provide biochemical building blocks for the growing seedling. This process is …

Beer is a complex mixture of over 450 constituents and, in addition, it contains
macromolecules such as proteins, nucleic acids, polysaccharides, and lipids. In beer …

Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of
production volume, and it is also the most important raw material of the malting and brewing …

During the germination of seeds, storage proteins are degraded and the resulting amino
acids are utilized by the growing seedling. In barley, this process is commercially important …

A protocol was established for two‐dimensional gel electrophoresis (2‐DE) of barley seed
and malt proteins in the pH range of 6–11. Proteins extracted from flour in a low‐salt buffer …

The prolamins of wheat, rye, and barley contain structures that are harmful to gluten-
sensitive people, and an extensive degradation of these prolamins during food processing …

Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is
legally allowed and thus practised in many European countries. The use of oats and …

The enzymatic properties of brewing malts are an important and sometimes limiting factor in
malt and beer production. In order to observe malt quality, multiple analytical tests were …

During malting and mashing, the proteinases of barley (Hordeum vulgare L.) and malt
partially hydrolyze their storage proteins. These enzymes are critical because several …

A successful wort fermentation depends on both the sugar and the free amino nitrogen
(FAN) content of a wort. The primary goal of the mashing step is to generate fermentable …