Study on changes of barley proteome during the malting process

Study on the change of barley proteome during the malting process by two-dimensional electrophoresis, providing a theory of malting. In this study, Australian barley-“Schooner" was chosen. Two-dimensional electrophoresis and analysis software were used to survey the change of water-soluble barley proteome during the malting process. The results showed that during the malting process, only less than 424 kinds of protein retained, while more than 379 kinds of protein disappeared. And 77 kinds of new protein appeared, compared with the 804 kinds of protein in barley. The results showed that barley protein mainly resolved in steeping process. The solution and synthetic transformation of barley protein changed small at the start of germination. And protein resolved the most clearly in the middle of the germination (48 ～ 72h) . So it was a gradual process of equilibrium. Later of it, protein mostly did not change.