ASBC Methods of Analysis - Barley-12: Sprout Damage
ASBC Methods of Analysis
This method evaluates sprout damage by two procedures: the Falling Number Method and the Stirring Number Method. α-Amylase is released when barley germinates in the field (preharvest sprouting). The Falling Number Method detects α-amylase activity and is based on the ability of α-amylase to liquefy a starch gel. The level of enzyme is indicated by the falling number (FN), defined as the time in seconds required to stir and allow the stirrer to fall a measured distance through a hot aqueous flour gel undergoing liquefaction. A low FN is indicative of higher levels of α-amylase. Rain damage in barley can cause the germination process to begin with a consequent rise in α-amylase activity. Reaction of α-amylase with endogenous starch in a sample reduces viscosity when heated in excess water, which can be measured by the Stirring Number Method.