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CELL WALL DECOMPOSING ENZYMES OF BARLEY AND MALT I.—DETERMINATION AND STABILITY INVESTIGATIONS
Author(s) -
Sandegren E.,
Enebo L.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02677.x
Subject(s) - cellulase , chemistry , heat stability , food science , cellulose , enzyme , chromatography , viscosity , biochemistry , materials science , composite material
To determine the cellulase activity of barley or malt, the action on solutions of ethyl‐hydroxyethylcellulose brought about by crude extracts of barley or malt is followed by means of viscosity measurements. The observed decrease in viscosity is due to fission of the β‐glucosidic linkages of the cellulose ether. Investigations of the heat stability of the cellulase showed that extracts of green malt and cured malt lost about 40% of their activity by heating at 50° C. for 30 min.; the cellulase was almost completely inactivated by treatment at 60° C under the same conditions. Extracts of barley were less heat‐sensitive than malt extracts. Kilning of green malt to Pilsner malt (final temperature about 85° C.) caused a loss of only about 50% of the original activity. Both barley and malt cellulase had a pH optimum at approximately pH 5.