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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F10%3A00150113%21RIV14-MSM-43210___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
Activity of alpha-amylase enzyme (EC 3.2.1.1) is considered to be primarily essential for barley's (Hordeum vulgare L.) seed germination and crucial for malting and beer processing. The aim of this study was to evaluate: (i) the activity of alpha-amylase enzyme in spring barley varieties recommended for Czech Beer production (Bojos, Malz and Tolar) compared with varieties intended for malt export (Kompakt, Jersey and Sebastian) harvested in 2007-2008; (ii) the effect of zinc foliar application (dose of 0.5 kg/ha Zn) during pre-harvest period on the activity of this enzyme; (iii) relations between alpha-amylase activity and selected qualitative parameters (TGW, extract, friability etc.). The enzyme activity was assessed by the colorimetric method (EBC 4.13). The least activity of alpha-amylase enzyme (expressed by dextrinizing units -- DU/g) was established in Tolar variety, the export varieties Kompakt and Jersey belonged to the group with high enzyme activity. No significant differences in the enzyme activity were found after pre-harvest zinc foliar application. In contrast to the other varieties, in the Malz variety, strong negative correlations between the alpha-amylase activity and selected parameters were found. Activity of alpha-amylase enzyme (EC 3.2.1.1) is considered to be primarily essential for barley's (Hordeum vulgare L.) seed germination and crucial for malting and beer processing. The aim of this study was to evaluate: (i) the activity of alpha-amylase enzyme in spring barley varieties recommended for Czech Beer production (Bojos, Malz and Tolar) compared with varieties intended for malt export (Kompakt, Jersey and Sebastian) harvested in 2007-2008; (ii) the effect of zinc foliar application (dose of 0.5 kg/ha Zn) during pre-harvest period on the activity of this enzyme; (iii) relations between alpha-amylase activity and selected qualitative parameters (TGW, extract, friability etc.). The enzyme activity was assessed by the colorimetric method (EBC 4.13). The least activity of alpha-amylase enzyme (expressed by dextrinizing units -- DU/g) was established in Tolar variety, the export varieties Kompakt and Jersey belonged to the group with high enzyme activity. No significant differences in the enzyme activity were found after pre-harvest zinc foliar application. In contrast to the other varieties, in the Malz variety, strong negative correlations between the alpha-amylase activity and selected parameters were found.
dcterms:title
Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production
skos:prefLabel
Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production Evaluation of alfa-amylase activity in malt made from selected barley varieties intended for beer production
skos:notation
RIV/62156489:43210/10:00150113!RIV14-MSM-43210___
n3:aktivita
n18:P
n3:aktivity
P(1M0570)
n3:dodaniDat
n13:2014
n3:domaciTvurceVysledku
n6:4549058 n6:6307833 n6:2775840 n6:5431093
n3:druhVysledku
n19:D
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n20:predkladatel
n3:idSjednocenehoVysledku
257793
n3:idVysledku
RIV/62156489:43210/10:00150113
n3:jazykVysledku
n21:eng
n3:klicovaSlova
alpha-amylase; spring barley; malt processing; Czech beer
n3:klicoveSlovo
n4:Czech%20beer n4:alpha-amylase n4:malt%20processing n4:spring%20barley
n3:kontrolniKodProRIV
[CC9C18AF89B8]
n3:mistoKonaniAkce
Opatija, Croatia
n3:mistoVydani
Osijek, Opatija, Croatia
n3:nazevZdroje
5th International Congress FLOUR-BREAD '09, 7th Croatian Congress of Cereal Technologists BRAŠNO-KRUH '09
n3:obor
n16:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:projekt
n8:1M0570
n3:rokUplatneniVysledku
n13:2010
n3:tvurceVysledku
Ryant, Pavel Hřivna, Luděk Cerkal, Radim Březinová Belcredi, Natálie Prokeš, Josef Vejražka, Karel
n3:typAkce
n14:EUR
n3:wos
326643300063
n3:zahajeniAkce
2009-01-01+01:00
s:numberOfPages
6
n15:hasPublisher
FACULTY OF FOOD TECHNOLOGY OSIJEK, UNIVERSITY OF OSIJEK, CROATIA, Department of Cereal Processing Technologies
n9:isbn
978-953-7005-21-4
n7:organizacniJednotka
43210