Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt.

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

doi:10.3390/foods9101436

Yang Soo Byeon, Han Sub Kwak + Show 4 more

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https://doi.org/10.3390/foods9101436

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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.

Highlights

Wheat (Triticum aestivum L.) is one of the oldest cultivated cereals and is a global staple food with a global production volume of 738 million tons in 2017 [1]
The results can demonstrate to Korean small brewers what the physicochemical characteristics of Korean wheat malts are and can deliver them ideas in the use of Korean wheat malt for their brewing
Korean wheat varieties were demonstrated appropriate for malt making, there are some differences when compared to imported commercial malts

Summary

Introduction

Wheat (Triticum aestivum L.) is one of the oldest cultivated cereals and is a global staple food with a global production volume of 738 million tons in 2017 [1]. In Korea, wheat is the second most consumed grain (next to rice), and annual wheat consumption has increased to 33 kg per capita in 2018. In Korea, three T. aestivum varieties called Keumkang, Jokyung, and Anzunbaengi are mainly cultivated, and several researchers have studied the applications of Korean wheat in the food industry. In terms of commercial wheat flours, some domestic wheat flours had a similar sensory profile and consumer acceptability compared to the imported wheat flours in a pan bread study [3]. In terms of producing a value-added wheat ingredient, the functionality of germinated wheat [4] and immature wheat [5] has been reported

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