Comparison of physicochemical properties and metabolite profiling using 1h NMR spectroscopy of korean wheat malt

Yang Soo Byeon, Dabeen Lee, Young Shick Hong, Seung Taik Lim, Sang Sook Kim, Han Sub Kwak

Research output: Contribution to journalArticlepeer-review

Abstract

The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticum aestivum L., var. Anzunbaengi, Jokyung, and Keumkang. The qualities and enzyme activities of the Korean wheat malts were generally similar to those of the control wheat malts. The Korean wheat malts had slightly lower diastatic power and enzyme activities related to saccharification. The analysis of metabolites in the wheat malt samples was performed using 1H nuclear magnetic resonance (NMR) metabolomics, which identified 32 metabolites that differed significantly among the samples. Most amino acids and lipids were more abundant in the Korean wheat malts than in the control wheat malts. These differences among malts could influence the quality and flavor of wheat beers. Further brewing studies are necessary to identify the association between beer quality and individual malt metabolites.

Original languageEnglish
Article number1436
JournalFoods
Volume9
Issue number10
DOIs
Publication statusPublished - 2020 Oct

Keywords

  • Enzyme activity
  • Korean wheat
  • Malt quality
  • Metabolites
  • Wheat malt

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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