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EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α‐AMYLASE ISOENZYMES
Author(s) -
Bertoft E.,
Andtfolk C.,
Kulp SE.
Publication year - 1984
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.2050-0416.1984.tb04278.x
Subject(s) - amylase , isozyme , chemistry , calcium , food science , enzyme , biochemistry , organic chemistry
In this study we have detected the α‐amylase isoenzymes in the two barley varieties ‘Ingrid’ and ‘Pomo’. We further report on the effect of different pH and temperatures on the activities of the α‐amylase I and II (following the nomenclature of MacGregor & Daussant 18 ) in ‘Pomo’ malt, as well as the stabilising effect of Ca 2+ under such different conditions. The importance of enzyme concentration and the inhibition of Hg 2+ is also considered.