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

Authors
Byeon, Yang SooLee, DabeenHong, Young-ShickLim, Seung-TaikKim, Sang SookKwak, Han Sub
Issue Date
10월-2020
Publisher
MDPI
Keywords
wheat malt; Korean wheat; malt quality; enzyme activity; metabolites
Citation
FOODS, v.9, no.10
Indexed
SCIE
SCOPUS
Journal Title
FOODS
Volume
9
Number
10
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/130459
DOI
10.3390/foods9101436
ISSN
2304-8158
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.
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