EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α-AMYLASE ISOENZYMES
Open Access
- 10 September 1984
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 90 (5) , 298-302
- https://doi.org/10.1002/j.2050-0416.1984.tb04278.x
Abstract
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 & Daussant18) in ‘Pomo’ malt, as well as the stabilising effect of Ca2+ under such different conditions. The importance of enzyme concentration and the inhibition of Hg2+ is also considered.Keywords
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