Barley sprouts

This activity is reported to be widespread in tissues, including liver. The enzyme has been purified from plant sources such as carrots and barley sprouts (71-74). The purified enzyme is activated by metals such as Mg " and is fairly specific... 

Fig. 3 Transmission electron microscopic image of the sap of a barley sprout exposed to a nutrient solution spiked with Pd-NPs...

Malt extract consists of soluble substances extracted from barley sprouts at 55 C. The obtained liquid is concentrated by heating at 55 °C to form a thick hrown viscous material which contains maltose, starch, dextrin, glucose, 5% proteins and protein breakdown products, minerals salts, growth factors and inositol. 

Four of the 12 flavouring agents in this current group (Nos 1771,1772,1774 and 1777) have been reported to occur naturally in foods. They have been detected in white wine, spinach, potatoes, sweet potatoes, yams, kale, brown rice, brown rice germ, brown rice sprouts, barley, barley sprouts, beans, bean sprouts, corn, oatmeal, squash, carrot, onion, chestnut, apple, shiitake mushrooms, green laver, lactobacilli and broccoli (Cutillo et al., 2003 Oh et al., 2003 Anon., 2004). No quantitative data on the natural levels in food were available, and therefore consumption ratios (the ratios of their consumption from natural food sources to their use as flavouring agents) were not calculated. 

The main by-products from the malting industry are malt sprouts, cleanout material, and small-kernel barley. Malt sprouts are primarily dried malt rootiets, containing 24—26% protein, 2—3% fat, and 12—14% fiber. Since the protein is readily available, malt sprouts are used in various animal feed blends. Occasionally, malt hulls and barley chaff are blended with malt sprouts. The remainder of the cleanout material and small kernel barley is sold as feed. 

Chono, M., I. Honda et al. (2006). Field studies on the regulation of abscisic acid content and germinability during grain development of barley Molecular and chemical analysis of pre-harvest sprouting. J. Exp. Bot. 57(10) 2421-2434. 

Other applications for PGRs include the enhancement of crop establishment through the promotion of roots from cuttings, the prevention of sprouting in storage potatoes and the stimulation of germination and hence of starch hydrolysis in malting barley prior to fermentation. 

Medium pyridoxine content (100-1,000 micrograms/100 grams). Avocado, banana, barley, beef, Brussels sprouts, butler, cabbage, carrot, cauliflower, cod. corn (maize), eggs, flounder, grape, halibut, kale, lamb, mackerel, oats, pea, pear, pork, potato, rye, sardine, soybean, spinach, tomato, tuna, turnip, veal (brain, heart, kidney), whale, wheat, yam,... 

Malt sprouts are obtained from malted barley by the removal of the rootlets and sprouts which may include some of the malt hulls, other parts of malt and foreign material unavoidably present. The traded product must contain not less than 24% CP. The term malt sprouts, when applied to a corresponding portion of other malted cereals, must be in a qualified form i.e. Rye Malt Sprouts, Wheat Malt Sprouts, etc. Malt sprouts are also known as malt culms in some countries. IFN 5-00-545 Barley malt sprouts dehydrated IFN 5-04-048 Rye malt sprouts dehydrated IFN 5-29-796 Wheat malt sprouts dehydrated. 

Malt cleanings are obtained from the cleaning of malted barley or from the re-cleaning of malt that does not meet the minimum CP standard of malt sprouts. They must be designated and sold according to the CP content IFN 5-00-544 Barley malt cleanings dehydrated. 

Natural sources of sugar available to primitive people were fruit and honey, both of which can be made into wine with a maximum alcohol content of about 12 percent. Starch is also a potential source of alcohol, but it must be converted to sugar by enzymes before yeast can digest it. There are enzymes in saliva that can accomplish this, and one of the earliest kinds of hecr was made by Indians in tropical America who learned to chew corn to a pulp, spit it into clay pots, mix it with water, and let it ferment. Sprouting grains also produce usable enzymeS in standard beermaking, sprouted barley (malt) is used to convert the starcli of... 

A source of alcohol and alcoholic beverages. The starch of grains, potatoes, etc., is first hydrolyzed by natural sprouting, as in the preparation of barley malt, or by the addition of malt to it. The hydrolytic products, glucose and maltose, are then fermented by the addition of yeast, containing the enzymes, maltase, and zymase, and alcohol is thus produced. This has been fully discussed in the chapter on alcoholic fermentation, (p. 95). 

Maltose can be obtained, among other products, by partial hydrolysis of starch in aqueous acid, (-f )-Maltose is also formed in one stage of the fermentation of starch to ethyl alcohol here hydrolysis is catalyzed by the enzyme diastase, which is present in malt (sprouted barley). ... 

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