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
Biotechnology Letters – Springer Journals
Published: Jun 6, 2018
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