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THE DEGRADATION OF β‐GLUCAN DURING MALTING AND MASHING: THE ROLE OF β‐GLUCANASE
Author(s) -
Bamforth C. W.,
Martin Hilary L.
Publication year - 1983
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.2050-0416.1983.tb04190.x
Subject(s) - mashing , glucanase , chemistry , enzyme , glucan , biochemistry , food science , germination , biology , botany
Significant β‐glucanolysis takes place during mashing and is catalysed by a β‐glucanase which is specific to mixed‐linkage β‐glucans. The enzyme develops during the germination of barley, but is rapidly and extensively destroyed in kilning. Partially‐purified preparations of β‐glucanase are protected from denaturation by heat if their solutions are adjusted to pH 4 or if bovine serum albumin is added. However the most effective stabiliser of the enzyme is reduced glutathione. Oligosaccharides containing three and four glucosyl units are produced by the action of β‐glucanase and they are further converted during malting and mashing by a different enzyme(s) to disaccharides and glucose.