PHYTASE ACTIVITY AND PHOSPHATE PARTITION DURING MALTING

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Abstract
During malting, the phytase activity of barley increases markedly, attaining in the green malt approximately eight times its original value; despite considerable inactivation on the kiln, especially in the early stages of drying, the finished malt shows a higher activity than was present in the barley. The inorganic phosphate content of barley is small, but increases sharply to the green malt stage and less sharply thereafter; phytate, however, shows in general no parallel decrease and cannot represent the sole, or even the major source, of inorganic phosphate. In normal brewery malts, the recovery of phytate phosphate is approximately 90% of that originally present in the barley.

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