Effects of acute anoxia on carbohydrate hydrolytic enzyme activities and free amino acid contents in malt were examined. Malts were prepared with barley grains germinated for 7 days which contained the highest levels of amylolytic and(1-3,1-4)-β -glucanase activities. α -Amylase and β -amylase activities in malts were not significantly affected by anoxia for 5 or 10 h.(1-3,1-4)-β -Glucanase activity, however, decreased about 7 to 10% by anoxia for 5 or 10 h. Alanine and ~gamma -aminobutyric acid content changed drastically. Alanine contents in malts increased by 2.2- and 2-fold, and ~gamma -aminobutyric acid contents by 1.4- and 1.9-fold under anoxia for 5 and 10 h, respectively.

• Song Joong Yun
• Kyeong Gu Choi
• Jin Key Kim