Time course for the development of enzymes in barley

Barley (Hordeum distichon var. Harrington) was steeped, germinated and extracted to observe the order of enzyme development. Different parts of the barley kernel were extracted to observe the order of enzyme development during the malting process. Five enzymes were investigated: carboxypeptidase (EC...

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Veröffentlicht in:	Journal of the Institute of Brewing 2007, Vol.113 (2), p.196-205
Hauptverfasser:	Kuntz, R.J, Bamforth, C.W
Format:	Artikel
Sprache:	eng
Schlagworte:	abscisic acid alpha-amylase alpha-N-arabinofuranosidase Barley Beers beta-glucanase Biological and medical sciences brewers grains calcium chloride carboxypeptidases cell walls Cereal and baking product industries cytolytic enzymes embryo (plant) endo-1,4-beta-xylanase endosperm enzyme activity enzyme development Fermented food industries Food industries Fundamental and applied biological sciences. Psychology germination gibberellic acid grain hardness hardness heritability Hordeum vulgare Hordeum vulgare subsp. vulgare malting malting barley malting quality plant breeding rheology seed germination selection criteria steeping xylanase
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