.BETA.-Glucanases in malt that form insoluble materials.
Open Access
- 1 January 1985
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 49 (5) , 1313-1320
- https://doi.org/10.1271/bbb1961.49.1313
Abstract
When brewing barley malt extracts were incubated with malt β-glucans, insoluble materials were formed in the reaction mixture. To investigate the cause of this, we studied various factors that may participate in the formation of these materials. The isolated malt β-glucans were similar to barley β-glucans with the β-(1 → 3) and (1 → 4)-linkages in a molar ratio of 1:2.38, and the molecular weight was 950, 000. Three enzymes were detected and purified from malt by ammonium sulfate precipitation, ion exchange chromatography, gel filtration, and isoelectric focusing. One of these enzymes was β-(1 → 4)-D-glucanase (I) with a molecular weight of 40, 000 and an optimum pH of 5.0. The other enzyme was β-(1 → 3), (1 → 4)-D-glucan 4-glucanohydrolase, with a molecular weight of 33, 000 and an optimum pH 5.0. The third enzyme was β-(1 → 4)-D-glucanase (II), with a molecular weight of 49, 000 and an optimum pH of 4.5. Among these three β-glucanases, β-(1 →4)-D-glucanases (I) and (II) had not been identified before in malt, and β-(1 →4)-D-glucanase (II) was most stable on heat treatment and formed most of the precipitates in the reaction mixture.Keywords
This publication has 0 references indexed in Scilit: