Premium
INVESTIGATION OF TRANSAMINASE ACTIVITY DURING MASHING
Author(s) -
Pragnell M. J.,
Jones Margaret,
Pierce J. S.
Publication year - 1969
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.2050-0416.1969.tb03239.x
Subject(s) - mashing , transaminase , food science , chemistry , chromatography , biochemistry , enzyme
Malt peptidase activity has been determined by Jones & Pierce as the difference in quantities of free amino acids produced under standard conditions between an enzymic mash and one in which the enzymic activity has been destroyed with boiling absolute alcohol. The measurement is a reasonable assessment of individual mash tun peptidase activity provided no interconversion of amino acids takes place during the mashing. Any such interconversion would involve the participation of transmination reactions in the malt. As a means of detecting transaminase activity, malt was mashed at 50° C. in the presence of 15 N‐ l ‐glutamic acid and 15 N‐ l ‐alanine, and the extracted amino acids were analysed for 15 N by mass spectrometry. Little transaminase activity was detected.