Hordein and Malting Quality. E. D. Baxter and T. Wainwright, Brewing Research Foundation, Nutfield, Surrey, RH1 4HY, Great Britain. J. Am. Soc. Brew. Chem. 37:0008, 1979.

Gel electrophoresis of hordein proteins shows patterns that are characteristic of the barley varieties from which the hordeins are derived. These patterns, particularly those of the larger proteins, are reasonably consistent from sample to sample within a variety. The relative amounts of certain hordeins (fraction B, with molecular weight about 65,000) in different varieties appears to correlate with malting quality. Within a variety, the higher the amount of this fraction, the more difficult the sample is to malt. Undermodified malts contain increased amounts of fraction B, and problem malts may contain relatively large amounts. Malt endopeptidases and other proteolytic enzymes used in mashing and chill proofing readily degrade fraction B proteins.

Keywords: Barley, Electrophoresis, Hordein, Malt, Quality, Variety