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ENZYMIC DEGRADATION OF CEREAL HEMICELLULOSES
Author(s) -
Preece I. A.,
Garg N. K.
Publication year - 1961
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.2050-0416.1961.tb01793.x
Subject(s) - chemistry , degradation (telecommunications) , glucan , food science , biochemistry , computer science , telecommunications
The enzymic degradation of barley β‐glucan, whether by endo‐β‐glucanase or by joint endo‐ and exo‐action, is not smooth, but soon reaches a point beyond which are formed decreasing concentrations of “dextrins” of, apparently, substantially constant complexity, this complexity being less in joint action than in endo‐action. The composition of barley β‐glucan appears to be best explained on the assumption that the β‐l,3‐ and β‐1,4‐linkages are each present in small groups (of from I to at least 4), with these groups randomly disposed through the molecule; the differing susceptibilities of different linkages to enzymic attack would depend on the position of these linkages within the groups. Oat β‐glucan, on the other hand, is smoothly degraded; although the general molecular plan may be similar to that of the barley product, it would appear that single β‐1,3‐linkages may be absent or few in number.