ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY BETA-GLUCAN

被引：87

作者：

BAMFORTH, CW

MARTIN, HL

WAINWRIGHT, T

机构：

[1] Brewing Research Foundation, Redhill, Surrey, Lyttel Hall, Nutfield

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1979年 / 85卷 / 06期

关键词：

barley; carboxypeptidase; malt; β‐glucan; β‐glucanase;

D O I：

10.1002/j.2050-0416.1979.tb03937.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An enzyme is described which catalyzes the release of soluble β‐glucan from insoluble barley endosperm cell walls. This enzyme increases in activity throughout malting. It has been partially purified and found to behave in the same way as an acidic carboxypeptidase on isoelectric focusing and in its sensitivity to inhibitors and activators and to heating. The importance of the β‐glucan solubilizing enzyme in malting and mashing is discussed. An improved method for β‐glucan determination is described. 1979 The Institute of Brewing & Distilling

引用

页码：334 / 338

页数：5

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