Comparison of Physicochemical Properties and Metabolite Profiling Using H-1 NMR Spectroscopy of Korean Wheat Malt
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Byeon, Yang Soo | - |
dc.contributor.author | Lee, Dabeen | - |
dc.contributor.author | Hong, Young-Shick | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.contributor.author | Kim, Sang Sook | - |
dc.contributor.author | Kwak, Han Sub | - |
dc.date.accessioned | 2021-12-09T02:20:28Z | - |
dc.date.available | 2021-12-09T02:20:28Z | - |
dc.date.created | 2021-08-30 | - |
dc.date.issued | 2020-10 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/130459 | - |
dc.description.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 H-1 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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.subject | TRITICUM-AESTIVUM | - |
dc.subject | L. | - |
dc.subject | BEER | - |
dc.subject | FLAVOR | - |
dc.subject | INDEX | - |
dc.title | Comparison of Physicochemical Properties and Metabolite Profiling Using H-1 NMR Spectroscopy of Korean Wheat Malt | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.3390/foods9101436 | - |
dc.identifier.scopusid | 2-s2.0-85092623012 | - |
dc.identifier.wosid | 000585065000001 | - |
dc.identifier.bibliographicCitation | FOODS, v.9, no.10 | - |
dc.relation.isPartOf | FOODS | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 9 | - |
dc.citation.number | 10 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | TRITICUM-AESTIVUM | - |
dc.subject.keywordPlus | L. | - |
dc.subject.keywordPlus | BEER | - |
dc.subject.keywordPlus | FLAVOR | - |
dc.subject.keywordPlus | INDEX | - |
dc.subject.keywordAuthor | wheat malt | - |
dc.subject.keywordAuthor | Korean wheat | - |
dc.subject.keywordAuthor | malt quality | - |
dc.subject.keywordAuthor | enzyme activity | - |
dc.subject.keywordAuthor | metabolites | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.