The Proteins of the Mature Barley Grain and Their Role in Determining Malting Performance

Abstract

The mature grain of barley grown under “normal” agricultural conditions in the United Kingdom contains about 7 to 12 percent total protein (calculated as total organic nitrogen [N] x 5.7), the precise proportion varying with N supply (Kirkman, Shewry, and Miflin, 1982). Protein is therefore a minor component when compared with starch, which accounts for about 70 to 80 percent of the mature grain mass. Nevertheless, it is a major determinant of the quality of the grain for the two major end uses, as feed for livestock and as raw material for malting, brewing, and distilling.

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