DEGRADATION OF HORDEIN BY THE PROTEOLYTIC ENZYMES OF BARLEY AND MALT
Open Access
- 2 January 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (1) , 30-33
- https://doi.org/10.1002/j.2050-0416.1978.tb03834.x
Abstract
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.Keywords
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