Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

MENDELNET 2013DYNAMICS OF CHANGES IN THE PROTEIN PROFILEOF BARLEY GRAIN DURING THE BREWING PROCESS USINGDIFFERENTIATED FERTILIZATION WITH NITROGENAND SULPHURKotková B., Hřivna L.Department of Food Technology, Faculty of Agronomy, Mendel University in Brno,Zemedelska 1, 613 00 Brno, Czech RepublicE-mail: barbora.kotkova@mendelu.cz, hrivna@mendelu.czABSTRACTOur objective was to check out the effect of nitrogen fertilizers and nitrogen fertilizers with sulphurin nutrition of spring barley (variety Bojos). The quality of protein complex was determined ongrain samples. The application of sulphur showed also in the fractional composition of theproteinous complex. The representation of high-molecular D-hordeins (S-rich) and the LMWglutelins (S-rich) was demonstrably increased in variants with applied sulphur. The sumof albumin, globulin fraction and D-hordeins in wholemeal groats moved between 13.4 – 17.7 %.The changes of fractional protein composition caused by degradation of high-molecular compoundsduring malting were confirmed. The content of D-hordeins, soluble albumins and globulins in themalt in comparison with barley corn is markedly increased (increase between 7.3 – 14.1 %). Thereis a hypothesis for increase of contents of soluble nitrogen in the wort, which is indispensable forpropagation of yeast and fast fermentation.Key words: barley, protein, HPLC, malt, sweet wortAcknowledgments: This study was supported by the project IGA FA MENDELU No. IP 19/2013.585 | P age