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Food Chemistry
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a r t i c l e
i n f o
Article history:
Received 30 April 2013
Received in revised form 28 August 2013
Accepted 16 September 2013
Available online 25 September 2013
Keywords:
Hordeum vulgare L.
Malting
Biochemical homogeneity
Steep aeration
a b s t r a c t
Using individual grain analyses, the degree of inherent biological variation in germinating barley seeds
has been established. Even under homogenous laboratory conditions, the activities of the germinationrelated enzymes a-amylase, b-amylase and b-glucanase varied by a factor of two to three. The comparison with single grain analyses of different industrially produced malts (steeping systems without
aeration, with air suction and pressurised aeration) revealed that the heterogeneity of these malts nearly
tripled. This increase may be due to the gradients in O2 and CO2 that arise in large industrial steeping
vessels. The most homogenous malting in the industrial systems was achieved without any aeration
during steeping. Therefore, to improve homogeneity, the common practise of steep aeration should be
omitted. Germination progression was quite different within the three exhaustively aerated attempts,
which indicated that gaseous composition was not the only factor affecting germination progression.
2013 Elsevier Ltd. All rights reserved.
1. Introduction
Malting is the process of converting cereal seeds into malt for
use in brewing or distilling. In the rst stage of this process, the
cereal seeds1, e.g., barley (Hordeum vulgare L.), are germinated. Germination is induced by the imbibition of the barley seeds in steeping
vessels for 12 d. This so-called steeping process generally includes
23 immersion phases which are split up with dry rest periods. After
steeping, the germinating grains are incubated for a further 34 d in
germination boxes for sprouting. Seedling development is then terminated by kiln-drying. The aim of the germination phase of malting
is to induce the synthesis of germination-related enzymes, i.e., cell
wall and protein-degrading enzymes (e.g., b-glucanases and different proteases), as well as starch mobilising enzymes (e.g., a- and
b-amylases). Owing to the concerted activities of these enzymes,
the starch stored in amyloplasts can be hydrolysed, leading to the re Corresponding author. Tel.: +49 (0) 531 391 5881; fax: +49 (0) 531 391 8180.
E-mail addresses: m.kleinwaechter@tu-bs.de (M. Kleinwchter), c.mueller@
tu-berlin.de (C. Mller), frank-juergen.methner@tu-berlin.de (F.-J. Methner),
d.selmar@tu-bs.de (D. Selmar).
1
Sensu stricto barley grains represent fruits, i.e., caryopses. Due to the specic
fusion of seed coat and pericarp, it is not possible to distinguish between fruit and
seed. With respect to most aspects, grains indeed should be denoted as fruits.
However, in all works that mainly deal with the characteristic physiological attributes
of seeds, e.g., germination, the term seed should be used, since the basic metabolic
reactions are related to seed physiology and not to fruit physiology. Accordingly, in
this treatise, barley grains are denoted as seeds.
0308-8146/$ - see front matter 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2013.09.090
lease of low molecular carbohydrates, such as glucose, maltose, maltotriose, etc. These provide nutrition to the developing embryo.
Furthermore, a suitable degree of cellular modication is required
for the subsequent brewing process, since the brewing performance
of the malt (e.g., the lterability of the mash) strongly depends on
the degree of breakdown in cellular structures. In the third stage
of malting, kilning, the seedlings are dried and slightly roasted in a
kiln-oven at temperatures ranging from 50 C to 90 C. This rapidly
aborts all metabolic processes by water deprivation and heat effects
and, due to the high temperatures, Maillard reactions take place,
which lead to the formation of several of the typical colour and avour compounds found in malt (for detailed information on malting,
refer to Kunze, 2010; Narziss, 1999).
Many studies have demonstrated that barley seed germination
and early seedling development are strongly inuenced by external factors, such as the temperature, the availability of O2 and
the prevailing CO2 concentration (Kleinwchter, Meyer, & Selmar,
2012; Narziss, 1999). It is well-known that a certain concentration
of O2 is required for regular barley seed germination and seedling
development: under low O2 partial pressure, the germination progression is retarded, while it is completely inhibited in the absence
of O2 (e.g., Kleinwchter et al., 2012; Narziss, 1999). After being
incubated for 78 d under anoxia, barley seeds even die (Perata,
Loreti, Guglielminetti, & Alpi, 1998). With respect to the underlying
mechanisms, Hanson and Jacobson (1984) reported that the transcription of germination-related enzymes (i.e., a-amylase) did
not occur under anoxia. For this reason, barley embryos are
26
in combination with the average value and the coefcient of variation (measure for the degree of homogeneity).
2. Materials and methods
2.1. Germination under laboratory conditions (continuous aeration)
The barley seeds (Hordeum vulgare L., var. Braemar) used for this
experiment derived from a single batch of malting barley (Cargill
Deutschland GmbH, Salzgitter, Germany). The barley was steeped
in a steeping vessel and then germinated for several days in special
germination boxes to mimic the industrial malting process in a
simplied manner. For this, exactly 150 g of the barley seeds were
soaked for 24 h in 1 L of tap water in an Erlenmeyer ask. Pressurised air was introduced through a gas frit (30 L/h). To ensure an
evenly distribution of oxygen, the steeping good was consistently
mixed using a magnetic stirrer. After steeping, the moisture content of the barley seeds was about 42%. Then the seeds were spread
out on a slightly elevated sieve placed on a plastic socket in a closable plastic container (26 10 9 cm). The plastic socket allowed
the seedlings to be uniformly exposed to a stream of air (30 L/h)
throughout the entire germination period (72 h). The air introduced into the germination system was saturated with water using
an impinger. The layer thickness of the germination good was
<2 cm and the temperature was held at 18 C during the entire germination process (steep and germination box).
After 0, 24, 48, 72 and 96 h, sample material (about 510 g) was
removed from the steeping vessel or the germination box. The
plant material was directly shock-frozen in liquid N2. Single, randomly chosen grains from these samples were homogenized using
a Retsch MM 200 ball mill and stored at 20 C before enzyme and
GABA assays were performed.
2.2. Industrial-scale germination with varying steep aeration
The same raw material, barley (H. vulgare, var. Braemar) was
transported from a storage silo to the different steeping vessels.
Three different steeping systems, as they are in use in commercial
malt production, were analysed: without aeration; with air suction
during dry rests, and with temporary pressurised aeration. The
steeping vessel for the pressurised aeration was rectangular and
the two steeping vessels for the other two processes were cylindroconical, having diameters of 34 m and depths of between
3.54.0 m, which gave capacities of 27, 15 and 17 t of barley,
respectively. The steeping programs were as follows:
Without aeration: 1st wet steep (3 h), 1st dry rest (25 h), 2nd
wet steep (4 h).
Air suction: 1st wet steep (3 h), 1st dry rest (22.5 h), 2nd wet
steep (4.5 h). Ambient air (T = app. 20 C) was exhaustively sucked
through the grain bed during dry rests from top to bottom.
Temporary pressurised aeration: 1st wet steep (3.5 h), 1st dry
rest (16 h), 2nd wet steep (0.6 h), 2nd dry rest (23 h), 3rd wet steep
(0.25 h). Ambient air (T = app. 20 C) was exhaustively forced
through the grain bed from bottom to top every 12 h during the
wet steeps and constantly for 14 h during each dry rest.
The temperature varied between 15 C and 19 C during steeping, i.e., due to the metabolic activity of the germinating seeds, the
temperature increased slightly in the course of the steeping process. The O2 content in the steeping water and in the air of the
grain bed during dry rests was measured. Except for the aerated
phases, where the conditions were almost O2-saturated, the O2
was depleted after about 3 h during the rst wet steep, after 7 h
during the rst dry rest and after about 3040 min during the second wet steep. After steeping, the differently steeped barley seeds
were separately transferred to germination boxes (two rectangular
Saladin boxes and one circular box). In the germination boxes, the
barley seedlings were intensively aerated with humidied and
tempered air. The beds of barley were thoroughly stirred three
times a day by vertical screws. The layer thicknesses of the germination beds were 0.9 m (Saladin boxes) and 1.20 m (circular box).
The temperature in the different germination boxes varied between 15 C and 19 C. Samples were taken after 96 h total germination time (including the steeping period) at three randomly
chosen points in the barley beds using a sampling lance. After a
thorough mixing, the plant material was directly shock-frozen in
liquid N2. Single, randomly chosen grains from these samples were
then homogenized using a Retsch MM 200 ball mill and stored at
20 C before enzyme activity and GABA analysis were performed.
2.3. Determination of a- and b-amylase and b-glucanase activities
In order to determine a- and b-amylase and b-glucanase activities, standard assays from Megazyme (Ireland) were used (Ceralpha, Betamyl-3, b-amylase, and malt & Bacterial b-glucanase &
cellulase, respectively). The substrate, p-nitrophenyl maltoheptaoside, was used to determine a-amylase activity. Its hydrolysis
yields p-nitrophenyl maltosaccharide, which is further cleaved in
the presence of excess a-glucosidase to yield glucose and p-nitrophenol, the concentration of which is measured photometrically
(400 nm). The betamyl-3 method, used for the determination of
b-amylase activity, employs p-nitrophenyl-b-maltotrioside as the
substrate yielding p-nitrophenyl-b-glucoside. This is hydrolysed
by b-glucosidase and gives rise to glucose and p-nitrophenol,
which is quantied photometrically as in the a-amylase assay.
Analysis of b-glucanase activity is based on the cleavage of an
insoluble azo-barley glucan substrate. When the dyed substrate
is hydrolysed by glucanases, dyed fragments are liberated, which
are then separated from the insoluble substrate by centrifugation.
The absorbance (590 nm) of the supernatant corresponds to the
glucanase activity. The standard procedures recommended by the
manufacturer were used, but the sample weight and extraction
buffer volumes were reduced proportionally. In order to determine
the a- and b-amylase activities, the homogenised plant materials
of single barley grains (3050 mg, 15 per time point) were extracted with 500 lL of extraction buffer, corresponding to a reduction of 1/10 in the suggested values. In the case of b-glucanase,
single homogenised barley grains were extracted with 800 lL of
extraction buffer, which also corresponded to a reduction of 1/10.
Corresponding comparisons of the mean enzyme activities gained
from 15 individual grain analyses with those from the analyses
of pooled samples proved the applicability of the reduction of 1/
10 for both assays.
2.4. Determination of GABA contents
GABA was quantied by HPLC according to Bytof, Knopp, Schieberle, Teutsch, and Selmar (2005). Before extraction, 20 mg of
the homogenised barley grains was spiked with norvaline
(40 nmol) as internal standard. For extraction, 10 mL of sulfosalicylic acid (4% w/v) was added to the freeze dried powder and then
the extraction mixture was sonicated for 30 min and incubated
overnight at 4 C. After mixing, a 2 mL aliquot of the extraction
solution was centrifuged and ltered. The amino acids were derivatised with o-phthaldialdehyde (OPA) before HPLC analysis using
a Spark Holland Midas autosampler. The amino acid derivatives
were separated on a C18 column (Nucleosil 100, 5 lm, Macherey
Nagel, 250 4.0 mm) using a binary gradient (A, 5% MeOH, 5%
ACN, 2% THF, 88% 50 mM sodium acetate buffer, pH 6.2; B, 40%
MeOH, 40% ACN, 20% sodium acetate buffer) at a ow rate of
1.3 mL/min. The derivatives were detected using an RF-551 Shimadzu uorescence detector (kex = 334 nm; kem = 425 nm) and
27
-amylase
A 15
B
0h
0
15
24 h
0
15
48 h
0
15
72 h
0
15
96 h
28
0
0.5
1.5
24 h
0
15
48 h
0
15
72 h
0
15
96 h
2.5
-glucanase
15
0h
0
15
24 h
0
15
48 h
0
15
72 h
0
15
96 h
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0h
0
15
0
0
-amylase
15
GABA
15
0h
0
15
24 h
0
15
48 h
0
15
72 h
0
15
96 h
0
10
12
14
16
18
10
20
30
40
Fig. 1. Distribution of biochemical parameters in barley seeds during germination and early seedling growth. Special emphasis was put on ensuring uniform germination
conditions (e.g., temperature control, low layer thickness and uniform ow of air). Germination processes were monitored in terms of (A) a-amylase, (B) b-amylase and (C) bglucanase activity. The level of stress metabolism (D) was determined using the concentration of c-aminobutyric acid (GABA).
nding is that some grains may suffer from severe stress, whereas
others are not affected. In this context, it has to be noted that GABA
is accumulated in response to various stresses (e.g., high temperatures, water deciency, physical injuries, biotic stresses etc.; for review see Bown & Shelp, 1997; Satya Narayan & Nair, 1990).
Accordingly, there might be numerous particular causes, e.g., slight
injuries or spatial infections, which are responsible for the individual differences in GABA accumulation.
The data on the enzyme activity mentioned above were compared with the results of the individual grain analyses for b-glucanase activity reported by de S and Palmer (2004), which are the
only individual grain analyses published so far. This comparison
revealed that the variations by factors of two to three established
in this study have to be considered as very low. The variations in
b-glucanase activity reported by de S and Palmer were much
higher (between a factor of six to eight). One suggestion for this
may be that the micro-malting system used in their studies gave
rise to much higher heterogeneities, with respect to the germination conditions, compared to the small-scale apparatus used in this
study. Alternatively, it could be due to the fact that the barley used
by these authors was relatively inhomogeneous and had higher
inherent biological heterogeneity, which may be caused by uneven
ripening of the grains in the eld.
Since the differences in the germination state, and thus in the
activities of germination-related enzymes, are most pronounced
during the later stages of the malting process, the evaluation of
homogeneity of the malts derived from different processing approaches, should be performed using malts from the late phase
of germination (i.e., 96 h). Accordingly, this strategy was followed
in order to evaluate and to visualise the heterogeneity of malts derived from the different industrial-scale processing systems.
29
CV = 33.9%
33.2%
= 2.2
2
92.5%
air suction
4
2
156.5%
72.8%
individual seedlings
CV = 45.6%
2
98.3%
= 1.2
1
82.8%
individual seedlings
= 0.7
individual seedlings
CV = 65.9%
laboratory
4
CV = 19.4%
3
= 2.1
30.6%
2
42.2%
individual seedlings
Fig. 2. The a-amylase activities of 15 individual barley seedlings of differently processed green malts after 96 h of germination: (A) without steep aeration, (B) with air
suction during dry rests and (C) with temporary pressurised steep aeration. As a reference, the data obtained by germination under dened laboratory conditions have been
added (D; see also Fig. 1A, 96 h). In addition, the average enzyme activity () of the 15 individual grain analyses is given. The heterogeneity of the malt is displayed by the
coefcient of variation (CV; relative standard deviation for the corresponding data set) and the maximum relative differences from the mean value.
0.8
0.6
CV = 31.1%
77.7%
= 0.4
0.4
31.4%
0.2
30
air suction
0.8
0.6
CV = 70.8%
0.4
= 0.3
0.2
75.3%
individual seedlings
individual seedlings
0.8
CV = 48.1%
0.6
80.7%
0.4
= 0.3
0.2
97.0%
179.8%
laboratory
0.8
CV = 26.1%
0.6
38.7%
= 0.4
0.4
58.2%
0.2
individual seedlings
individual seedlings
Fig. 3. The b-amylase activities of 15 individual barley seedlings of differently processed green malts after 96 h of germination: (A) without steep aeration, (B) with air suction
during dry rests and (C) with temporary pressurised steep aeration. As a reference, the data obtained by germination under dened laboratory conditions have been added (D;
see also Fig. 1B, 96 h). In addition, the average enzyme activity () of the 15 individual grain analyses is also given. The heterogeneity of the malt is displayed by the coefcient
of variation (CV; relative standard deviation for the corresponding data set) and the maximum relative differences from the mean value.
16
B
50.5%
= 11.0
12
8
96.8%
CV = 48.0%
16
67.6%
12
= 9.1
8
91.6%
individual seedlings
individual seedlings
16
CV = 39.0%
40.6%
12
= 9.4
8
77.3%
individual seedlings
air suction
laboratory
16
CV = 17.7%
35.0%
= 12.4
12
27.4%
individual seedlings
Fig. 4. The b-glucanase activities of 15 individual barley seedlings of differently processed green malts after 96 h of germination: (A) without steep aeration, (B) with air
suction during dry rests and (C) with temporary pressurised steep aeration. As a reference, the data obtained by germination under dened laboratory conditions have been
added (D; see also Fig. 1C, 96 h). In addition, the average enzyme activity () of the 15 individual grain analyses is also given. The heterogeneity of the malt is displayed by the
coefcient of variation (CV; relative standard deviation for the corresponding data set) and the maximum relative differences from the mean value.
31
120
80
40
= 20.0
0
120
80
D
GABA content [ mg / 100 g DW ]
individual seedlings
120
80
= 36.3
40
= 36.2
40
individual seedlings
air suction
laboratory
120
80
40
= 7.7
0
individual seedlings
individual seedlings
Fig. 5. The c-aminobutyric acid contents (GABA) of 15 individual barley seedlings of differently processed green malts after 96 h of germination: (A) without steep aeration,
(B) with air suction during dry rests and (C) with temporary pressurised steep aeration. As a reference, the data obtained by germination under dened laboratory conditions
have been added (D; see also Fig. 1D, 96 h). In addition, the average GABA content () of the 15 individual grain analyses is also given.
Table 1
Mean coefcients of variation ( CV) for all the a- and b-amylase and b-glucanase activities (n = 45) and mean GABA concentrations of the differently processed malts. The GABA
values were recalculated after the exclusion of statistical outliers (variance more than double the mean value).
CV (%)
GABA (mg/100 g DW)
Lab-scale
Industrial
Steep aeration
Without aeration
Air suction
Forced air
Mean
21.1
3.5
35.6
20.0
61.6
23.8
44.2
21.2
47.1
21.7
32
industrially produced malts. Yet, as the supply of O2 strongly differed due to the aeration regime applied, anoxia-related GABA
accumulation (e.g., Chung, Jang, Cho, & Lim, 2009; Kleinwchter
et al., 2012) could be excluded as a possible cause. Moreover,
due to the relatively similar temperatures during steeping and
the equal water content of the steeped grains, temperature as
well as water effects should also be ineligible as stress inducers.
Thus, the causes of the signicant differences in the stress levels
between industrially steeped barley seeds and those generated
under laboratory conditions remain unclear. Apart from the factors already mentioned, the major difference between industrially
processed malts and those processed under laboratory conditions
are the mechanical strains due to the higher layer thickness in
industrial steeping and germination systems. However, it is not
known how such mechanical strains could induce these corresponding stress reactions. GABA accumulation is a complex issue,
and has been reported to be triggered by a number of quite different stress reactions (Inatomi & Slaughter, 1971; for review
see Bown & Shelp, 1997; Satya Narayan & Nair, 1990). Accordingly, further studies are required, in order to draw unambiguous
conclusions on the feasibility of using individual grain analyses of
the GABA contents as a marker for process-related biochemical
inhomogeneities.
4. Conclusion
In conclusion, our ndings clearly indicate that steep aeration is
not a basic requirement for obtaining appropriate germination rate
and sufcient levels of the relevant enzyme activities, and that it
rather should be omitted in order to prevent the establishment
of biochemical inhomogeneities during malting in industrial
facilities.
Moreover, it is intriguing that the differences in the steeping
procedure still are manifested at the end of the germination period, although the conditions for all samples throughout the following three days had been identical. This is in accordance with
the old saying of German maltsters Das Malz wird in der Weiche
gemacht, which means The malt is made whilst steeping.
This article represents the rst part of a two-part study dealing
with the impact of steep aeration on the homogeneity of barley
malt. As such, it involved the preparatory work for the establishment of individual grain analysis for the assessment of biochemical
homogeneity and comparative analysis of differently steeped barley malts. The second part of this two-part study, entitled Impact
of aeration differences on the manifestation of biochemical parameters, will concentrate on the causes of biochemical heterogeneities in differently steeped malts.
Acknowledgements
This research project was supported by the German Ministry of
Economics and Technology (via AiF) and the FEI (Forschungskreis
der Ernhrungsindustrie e.V., Bonn, Germany). Project AiF16299N. We thank Winrich von Bierbrauer zu Brennstein (Oettinger Brauerei, Braunschweig, Germany), Batrice Conde-Petit, Urs
Keller and Eliana Zamprogna (all Buhler Group, Uzwil, Switzerland)
for their engagement and support of this research project. Their
contributions and ideas are greatly acknowledged.
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