Endosperm structure affects the malting quality of barley (Hordeum vulgare L.)

Ulla Holopainen, Annika Wilhelmson, Marjatta Salmenkallio-Marttila, Pirjo Peltonen-Sainio, Ari Rajala, Pekka Reinikainen, Erja Kotaviita, Helena Simolin, Silja Home

    Research output: Contribution to journalArticleScientificpeer-review

    42 Citations (Scopus)


    Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured. Samples were classified as having a mealier or steelier endosperm on the basis of light transflectance (LTm). Because endosperm structure is greatly dependent on protein content, three barley sample pairs with similar protein contents were chosen for further analysis. During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes. Malts made from steelier barley had a less friable structure, with more urea-soluble D hordein and more free amino nitrogen and soluble protein. The reason for these differences may lie in the structure or localization of the hordeins as well as the possible effects of endosperm packing on water uptake and movement of enzymes.
    Original languageEnglish
    Pages (from-to)7279-7287
    Number of pages9
    JournalJournal of Agricultural and Food Chemistry
    Issue number18
    Publication statusPublished - Sept 2005
    MoE publication typeA1 Journal article-refereed


    • Cell Wall
    • Cell Wall: ultrastructure
    • Chemistry
    • Glutens
    • Hordeum
    • Hordeum: anatomy & histology
    • Hordeum: chemistry
    • Nitrogen
    • Nitrogen: analysis
    • Physical
    • Physicochemical Phenomena
    • Plant Proteins
    • Plant Proteins: analysis
    • Plant Proteins: chemistry
    • Seeds
    • Seeds: anatomy & histology
    • Seeds: chemistry
    • Seeds: enzymology
    • Solubility
    • Starch
    • Starch: analysis


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