Cereal Chem 49:629 - 635.  |  VIEW ARTICLE
Amino Acid Composition and Malting and Brewing Performance of High-Amylose and Hiproly Barleys.

Y. Pomeranz, R. F. Eslick, and G. S. Robbins. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Functional properties of two isogenic lines of Glacier barley (regular and high-amylose) and of two isogenic high-protein lines of naked barley (regular, and high-lysine Hiproly) were evaluated in experimental malting and brewing. The barleys modified poorly in malting; were low in malt extract, wort:malt N ratios, and alpha-amylase; and were high in fine-coarse grind difference. Ratios of beta- to alpha-amylases were higher in the two high-protein lines and lower in the two Glacier lines than in two accepted malting cultivars. Starch in high-amylose barley was not hydrolyzed satisfactorily during malting and mashing. Brew yields and degree of fermentation of the experimental selections were low. In low-protein samples, high-amylose Glacier contained less protein than regular Glacier. Proteins in three samples of high-amylose Glacier contained more lysine, aspartic acid, glycine, and alanine, and less glutamic acid and proline, than proteins of three samples of regular Glacier. Differences in amino acid composition between the two Glacier lines resembled differences between the two high-protein lines.