INHIBITION BY HORDEIN OF STARCH DEGRADATION
Open Access
- 4 March 1979
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 85 (2) , 112-114
- https://doi.org/10.1002/j.2050-0416.1979.tb06837.x
Abstract
Large and small starch granules prepared from Proctor barley contain high levels of firmly bound protein. Experiments with α-amylase under simulated mashing conditions suggest that this protein limits the rate of starch breakdown during mashing. Gel electrophoresis shows hordein to be a principal component. Treatment with cysteine or malt endopeptidase changes the nature of the associated protein.Keywords
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