CHEMICAL ASPECTS OF MALTING: IX. ANTHOCYANOGENS IN BARLEY AND OTHER CEREALS AND THEIR FATE DURING MALTING

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Abstract
Anthocyanogens (leucoanthocyanins) occur in the corns of a wide range of barley varieties, including both anthocyanin-containlng and anthocyanin-free types. Antho-cyanogens were found in barley, rye grass and meadow fescue but were absent from wheat, oats, rye, maize, rice, millet, kafflrcorn, timothy grass and cock's-foot. During malting under ordinary conditions, little change takes place in the antho-cyanogen content of barley. When decorticated barley is malted, however, there Is a loss of anthocyanogens, first during steeping through leaching of the compounds from the grain and, later, as a result of biological processes probably involving particular enzymes present both in barley and In the germinating grain.

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