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DEGRADATION OF HORDEIN BY THE PROTEOLYTIC ENZYMES OF BARLEY AND MALT
Author(s) -
Baxter E. D.,
Booer C. D.,
Wainwright T.
Publication year - 1978
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.2050-0416.1978.tb03834.x
Subject(s) - hordein , potassium bromate , cultivar , gibberellic acid , chemistry , hordeum , amylase , enzyme , food science , proteolytic enzymes , degradation (telecommunications) , biochemistry , hordeum vulgare , botany , agronomy , poaceae , biology , germination , catalysis , telecommunications , computer science
Development of the endo‐ and exo‐peptidases that degrade the major barley storage protein, hordein, during malting is affected by treatment with gibberellic acid and potassium bromate, and also by the moisture levels attained during malting. For a given set of malting conditions, cultivars had different peptidase activities, but there were no consistent comparable differences between cultivars in amylase or endo‐β‐1,3 glucanase activities.