Change in the enzymatic activity of gluten-free malt during germination and drying

Abstract

Traditional crops for malt production are rye, barley and wheat. Gluten-free and oats are considered to be gluten-free crops and recommended for use in dietary nutrition for patients with gluten intolerance. Increasing the range of gluten-free products is one of the most important conditions for improving the standard of living of people suffering from celiac disease. The influence of the duration of germination and drying on the amylolytic, saccharifying, proteolytic activity of buckwheat and oat malt with the purpose of improving the technology of creating a gluten-free product is given in the article. In buckwheat malt, the maximum value of amylolytic ability (AU) is 21.2 U/g, which is 6.0% higher than that of rye grain. In the case of oat malt, AU was 18.79 units/g, which is 6.0% lower than in traditional crops. The maximum accumulation of saccharifying capacity (OS) in all malts occurs on the third day of germination and reaches the following values: in rye malt – 5.1 units/g, in buckwheat – 2.9 units/g, in oatmeal 3.3 units/g. Compared with the traditional culture of buckwheat OS lower by 43.1%, oats by 35.3%. The maximum values of proteolytic activity (PA) of malts were achieved on the third day of ration: in rye – 23.2 units/g, in buckwheat – 26 units/g, in oats – 16 units/year. Compared to rye grain, PA buckwheat is 12.0% higher, oats lower by 31.0%. It was found that the enzymatic activity of malt, obtained from gluten-free raw materials, is lower than in rye malt, therefore it is not possible to completely replace traditional raw materials without additional application of the enzyme preparation.