Abstract
Barleys at different malting stages from steeping to 5 day germination were investigated for soluble, insoluble, and total arabinoxylans at three different extraction temperatures of 21, 45 and 65℃. Slight differences in total arabinoxylan levels in barleys were observed during malting stages. During germination, initially insoluble arabinoxylan could be more soluble, thus the solubilized arabinoxylan tended to increase until 4 day germination. The proportion of soluble arabinoxylan in germinating barleys was increased from ambient temp (21℃) to 45 or 65℃. Two barley malt samples were selected at two different stages of germination, well-modified malt germinated for 96 hr and poorly-modified malt for 60 hr, and mashed isothermally at 45, 55, 65, or 75℃ for 2 hr. Increasing temperature over 45 to 75℃ slightly decreased the amount of arabinoxylan solubilized in wort. Arabinoxylan content of wort from well-modified malt was not significantly different from poorly-modified malt at all mashing temperatures.
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