Abstract
Exogenous phytase improved the activity of hydrolases to decrease the malting time. Treatment with phytase during barley steeping increased activity of hydrolases (α-/β-amylase, proteinase, β-glucanase and xylanase) in green malt. Maximal activity was observed for α-/β-amylase, β-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96h, which is 24h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P>0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time. Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.
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