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Stability of α‐amylase in model brewery mashes
Author(s) -
Young R. A.,
Briggs D. E.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200506
Subject(s) - amylase , chemistry , starch , substrate (aquarium) , enzyme , ethanol , food science , chromatography , calcium , biochemistry , biology , organic chemistry , ecology
Experiments with model mashes, of partly purified malt α‐amylase added to a grist of ethanol‐extracted pale‐ale malt confirmed that decreasing the concentration of the mash or increasing mash temperature caused an acceleration in the rate of α‐amylase destruction. the experimental mashes were devoid of proteolytic activity and contained high levels of calcium ions. the mash temperature was below that needed to inactivate the enzyme in solution, so that the instability of the enzyme was unexpected. α‐Amylase was estimated by a convenient reducing power method using a reduced starch substrate, and ‘hollow plug’ accelerated ion exchange for the removal of interfering substances.