Relationship between the index of protein modification (Kolbach index) and degradation of macromolecules in wheat malt.

Abstract

Kolbach index (KI) is an important index to evaluate the qualities of malt, which will affect protein molecular composition, enzyme activity, and other macromolecules degradation during wheat malting. In this paper, the relationship between wheat (Triticum aestivum L.) malts KI and the (i) characterization of albumins, globulins, gliadins, and glutenins and their hydrolysis and (ii) the enzymatic breakdown of starch and arabinoxylans during malting were studied. As malt KI values increased, all fractions of glutenins and gliadins were extensively hydrolyzed. The higher Mw globulins (36.6 to 70.8kDa) were also increasingly degraded at higher KI values, but the concentration of smaller globulin fractions (14.9 to 35.0kDa) had increased significantly. As for albumins, although their overall concentration had increased as KI increased, changes in the concentration of individual albumin fractions was more complex. While there were significant increases in the concentration of some new albumin proteins (43.8 and 84.4kDa), the concentration of some albumins decreased (21.1 to 64.3kDa), and some fractions had completely disappeared (28.8 and 64.3kDa). Following mashing, the hydrophobicity of the worts had decreased significantly at higher KI values. At malt KI values between 39.5% and 42.7%, the enzymatic activity was at its highest, the degradation of starch was adequate and stable, and the concentration of water-soluble arabinoxylans was optimal. A KI value of about 39.5% to 42.7% was therefore considered optimal for the production of wheat malts with superior quality attributes. PRACTICAL APPLICATION: The findings from this study will be valuable to beer companies; a more precise control of the malting and brewing parameters, fundamental for the production of high-quality wheat malts and wheat beer, can be achieved.