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SOLUBILIZATION OF β‐GLUCAN DURING MASHING
Author(s) -
Scott R. W.
Publication year - 1972
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.2050-0416.1972.tb03472.x
Subject(s) - mashing , solubilization , glucan , chemistry , chromatography , food science , biochemistry
β‐Glucan can be solubilized during mashing by an enzyme or enzymes differing from, and more heat‐stable than, the endo‐barley‐β‐glucanase which reduces the viscosity of solutions of barley β‐glucan.