IR spectroscopy studying the malting process of barley enriched with sodium selenite

The purpose of research is to study the biochemical changes that occur in barley during its germination after soaking in aqueous solutions of sodium selenite by the method of IR spectroscopy. The barley grain was soaked using the air-water method. During the last water pause, aqueous solutions of sodium selenite (1 mg/dm3; 2.5; 5.0; 7.5 mg/dm3) were added to the steeping water and the grain was kept for 6 hours at a water temperature of 15-17 °C. After that, the grain was washed and germinated. The maximum activity of amylases reached 239.40 units/g on the third day of germinating barley using a sodium selenite solution with a concentration of 2.5 mg/dm3. It was found by IR spectroscopy that high molecular weight carbohydrates are converted into compounds with a lower molecular weight, wave numbers 2280-2390 cm-1 correspond to CO2 the largest peak area at a concentration of 2.5 and 5 mg/dm3 indicates the effect of sodium selenite on the accumulation of sugars. The absorption bands at 860 and 1021 cm-1 differed in intensity. Fermentation of malt is reflected in the 1021 cm-1 band with a decrease in the intensity of absorption bands, which is associated with the hydrolysis of high molecular weight compounds. The absorption bands of deformation vibrations of NH-proteins (enriched samples of 1536 cm-1) differ from the control - by a shift of 5 cm-1, which indicates the effect of sodium selenite on saccharification of malt. A change in the range of sulfur content during germination with different concentrations of selenium revealed a decrease in the use of sulfur in grain when enriched with selenium; shift of the absorption band at 860 cm-1 by its possible substitution with selenium in the range from 3.4 to 10.8 % in bioorganic reactions. The use of IR spectroscopy in the analysis of malting barley showed an intensification of hydrolytic processes during the enrichment of grain with selenium.