Factors affecting gushing.

Abstract

Prediction of gushing in 15 grain samples of spring barley and gushing in malt were determined. Deoxynivalenol content, ergosterol concentration, activity of 1,3-β-glucanase and chitinase and oxalate content were measured in these samples. Zero gushing potential was found in all barley samples. Gushing in malt varied from 4-39 ml. Deoxynivalenol concentration was at a very low level in all studied samples. Activity of stress-induced proteins was higher in malts from the locality Domanínek. Oxalate content presumably did not affect gushing formation in malt.Prediction of gushing in 15 grain samples of spring barley and gushing in malt were determined. Deoxynivalenol content, ergosterol concentration, activity of 1,3-β-glucanase and chitinase and oxalate content were measured in these samples. Zero gushing potential was found in all barley samples. Gushing in malt varied from 4-39 ml. Deoxynivalenol concentration was at a very low level in all studied samples. Activity of stress-induced proteins was higher in malts from the locality Domanínek. Oxalate content presumably did not affect gushing formation in malt.

Keywords

• barley
• malt
• gushing
• stressed-induced proteins