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Enzymic and Non‐Enzymic Oxidation in the Brewhouse: A Theoretical Consideration
Author(s) -
Bamforth Charles W.
Publication year - 1999
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.2050-0416.1999.tb00025.x
Subject(s) - lipoxygenase , peroxidase , chemistry , enzyme , oxygen , biochemistry , oxygen metabolism , organic chemistry
Comparison of the available kinetic information for the lipoxygenase‐ and peroxidase‐catalysed reactions with that for the non‐enzymic activation of oxygen suggests that it is the availability of oxygen which is likely to limit enzymic action in a mash rather than the availability of enzymes, even a heat‐labile one such as lipoxygenase.