STUDIES ON COLD WATER EXTRACT OF MALTS: SOLUBLE PROTEIN AND MALTING BEHAVIOUR

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Abstract
Modification of the IoB method for Cold Water Extract (CWE) allowed the determination of the CWE and Cold-Water-Soluble (CWS-) protein in 96 micromalts per day by a single operator. The method was used to follow the changes in CWS-protein of malts of four cultivars of barley with increasing modification. Malting and non-malting cultivars were shown to have different patterns of protein solubilisation during malting. The equivalent of a Kolbach determination carried out on Cold Water Extracts of malts of more than three days modification sharply differentiated between malting and non-malting cultivars. Cold-Water-measurable proteolysis was shown not to be the cause of an unexpectedly high malting potential shown by a variety with low Diastatic Power.