Determination of phytic acid in brewery materials

This diploma work discusses the chemical and physical characteristics of phytic acid, its positive and negative influence on people’s health, on the substances usability in the human organism and also its possible use in the food industry. Methods for analyzing phytic acid in the feed and food industry are also discussed. This diploma work also states the characteristics of analyzed raw materials and, for the analyzed raw material malt, it also covers the technological procedure for its production. For direct determination of phytic acid in barley caryopses and in malt, the isotachophoresis (ITP) method was used. This diploma work contains results of phytic acid determination in treated and untreated barley and malt variants by 6 different varieties in 4 test stations - specifically for harvests during the years 2006 and 2007. The final work contains comparisons of phytic acid content in different varieties of treated/untreated barley and malt variants. Comparisons are always within a single test station. Comparison are also included of phytic acid content for single varieties (across all examined test stations). This work furthermore, presents decreases in phytic acid content after malting. The ITP method was evaluated as quick and relatively simple. A method by using tests (from a commercial company) for obtaining phytic acid content was also used. This diploma work lists results of phytic acid content determination in untreated barley and malt variants at two test stations, for the year of harvest 2007. Further, this work contains a comparison of phytic acid content in different varieties for the given test station. The method by using tests was evaluated as a orientation method. This work states comparisons of phytic acid content obtained by measurements during the years 2006 and 2007. The diploma work also compares ITP with the method realized by using tests in two test stations for 5 untreated varieties of barley and malt for 2007 harvest