발아시간에 따라 덜 변형된 맥아(60시간 발아)와 적절히 변형된 맥아(96시간 발아)의 총, 불용성 및 수용성 ${eta}-glucan$ 함량을 측정하였다. 보리의 총 ${eta}-glucan$ 함량은 3.96%였으며 발아 중에 감소하였는데 덜 변형된 맥아에서는 1.02%인 반면에 적절히 변형된 맥아에서는 0.18%로 급격히 감소하였다. 적절히 변형된 맥아는 $21^{circ}C$와 $45^{circ}C$ 추출온도에서 ${eta}-glucan$ 용해성이 덜 변형된 맥아에 비해 현저하게 증가하였다. 변형정도가 다른 두가지 맥아에 대하여 당화온도별로 당화 후 맥즙과 맥주의 점도를 분석하였다. 당화온도가 $45-75^{circ}C$로 증가함에 따라 맥즙과 맥주의 점도가 증가하였으며 적절히 변형된 맥아가 덜 변형된 맥아에 비해 점도의 상승이 크지 않았다. 이는 적절히 변형된 맥아는 덜 변형된 맥아에 비해서 당화과정중에 ${eta}-glucan$ 용해성이 상대적으로 높지만 초기 ${eta}-glucan$의 함량이 낮을 뿐 만 아니라 맥아에 충분히 합성되어 발달된 ${eta}-glucanse$의 활성에 의해 당화과정 중에 용출되어지는 ${eta}-glucan$의 분해가 이루어지기 때문인 것으로 판단되었다.
Two barley malt samples were selected at two different stages of germination, a well-modified malt germinated for 96 hr and a poorly-modified malt for 60 hr, and were analyzed for total, insoluble, and soluble ${eta}$-glucan contents. The total ${eta}$-glucan content in raw barley was 3.96%, and the content was reduced during malting. The total ${eta}$-glucan contents of the poorly- and well-modified malts were 1.02% and 0.18%, respectively. After 4 days of germination, approximately 95% of the ${eta}$-glucan present in the barley was degraded. A significantly higher proportion of water-soluble ${eta}$-glucan was found in the well-modified malt, suggesting that ${eta}$-glucan solubility was dependent on cell wall modifications in the malt (${eta}$-glucan breakdown). The proportion of water-soluble ${eta}$-glucan was also affected by the extraction temperature. The two differently modified malts were mashed isothermally at 45, 55, 65, and 75oC for 2 hr. An increasing mashing temperature resulted in increased viscosity for the wort and the resulting beer. The viscosity of the wort from the well-modified malt was significantly low, due to its low initial malt ${eta}$-glucan with increased solubility as well as a presumably sufficient ${eta}$-glucanase activity during mashing.
