CHEMICAL ASPECTS OF MALTING I. REMOVAL OF FREE AMINO ACIDS AND SUGARS FROM BARLEY DURING STEEPING

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Abstract
Uncombined amino acids and sugars have been detected in the liquors run off after the steeping of barley. Individual representatives of these classes have been separated and recognized by paper partition chromatography. The amino acids present include alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine and valine; a further ninhydrin-reacting substance is provisionally identified as γ-aminobutyric acid. The free sugars include galactose, glucose, arabinose, fructose (trace), xylose, rhamnose and an unidentified oligosaccharide.