Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt

Enhancing the production of phenolic compounds during barley germination by using... Biotechnol Lett (2018) 40:1335–1341 https://doi.org/10.1007/s10529-018-2582-8(0123456789().,-volV)(0123456789().,-volV) ORIGINAL RESEARCH PAPER Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt . . . . . Xiaoyu Guo Zhimin Yu Meihui Zhang Wenzhu Tang Yumei Sun Xianzhen Li Received: 17 February 2018 / Accepted: 28 May 2018 / Published online: 6 June 2018 Springer Science+Business Media B.V., part of Springer Nature 2018 Abstract Keywords Antioxidant capacity  Barley Objective To enhance the production of phenolic Chitooligosaccharide  Elicitor  Malt  Phenolic compounds during barley germination using chi- compound tooligosaccharide as an elicitor to improve the antioxidant capacity of malt. Results When used as an elicitor for barley germi- nation, chitooligosaccharide with a molecular weight Introduction of 3 kDa, added at 10 mg/kg barley kernels during the first steeping cycle, led to the maximum production of The unique fragrance and refreshing taste of fresh beer phenolic compounds. Compared with the control with are attractive to consumers, thus any deterioration in no chitooligosaccharide added to the steeping water, flavour is a prime concern of brewers (Yang et al. the total phenolic content was increased by 54.8%. 2016). Oxidation has been shown to be the http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Biotechnology Letters Springer Journals

Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Springer Science+Business Media B.V., part of Springer Nature
Subject
Life Sciences; Microbiology; Biotechnology; Applied Microbiology; Biochemistry, general
ISSN
0141-5492
eISSN
1573-6776
D.O.I.
10.1007/s10529-018-2582-8
Publisher site
See Article on Publisher Site

Abstract

Biotechnol Lett (2018) 40:1335–1341 https://doi.org/10.1007/s10529-018-2582-8(0123456789().,-volV)(0123456789().,-volV) ORIGINAL RESEARCH PAPER Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt . . . . . Xiaoyu Guo Zhimin Yu Meihui Zhang Wenzhu Tang Yumei Sun Xianzhen Li Received: 17 February 2018 / Accepted: 28 May 2018 / Published online: 6 June 2018 Springer Science+Business Media B.V., part of Springer Nature 2018 Abstract Keywords Antioxidant capacity  Barley Objective To enhance the production of phenolic Chitooligosaccharide  Elicitor  Malt  Phenolic compounds during barley germination using chi- compound tooligosaccharide as an elicitor to improve the antioxidant capacity of malt. Results When used as an elicitor for barley germi- nation, chitooligosaccharide with a molecular weight Introduction of 3 kDa, added at 10 mg/kg barley kernels during the first steeping cycle, led to the maximum production of The unique fragrance and refreshing taste of fresh beer phenolic compounds. Compared with the control with are attractive to consumers, thus any deterioration in no chitooligosaccharide added to the steeping water, flavour is a prime concern of brewers (Yang et al. the total phenolic content was increased by 54.8%. 2016). Oxidation has been shown to be the

Journal

Biotechnology LettersSpringer Journals

Published: Jun 6, 2018

References

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