Studies on the activation and release of bound limit dextrinase in malted barley

Journal of the American Society of Brewing Chemists

Volumn 54, Issue 1, 1996, Pages 19-25

  Sissons, Michael J ^a,b  

^a BRF International   (United Kingdom)

^b CSIRO   (Australia)

Author keywords

Activation; Barley; Limit dextrinase; Malt; Protease

Indexed keywords

EID: 0001864307     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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9. MacGregor, A. W., Macri, L. J., Schroeder, S. W., and Bazin, S. L. Limit dextrinase from malted barley: Extraction, purification, and characterization. Cereal Chem. 71:610-617, 1994.
10. Macri, L. J., MacGregor, A. W., Schroeder, S. W., and Bazin, S. L. Detection of a limit dextrinase inhibitor in barley. J. Cereal Sci. 18:103-106, 1993.
11. Manners, D. J., Palmer, G. H., Wilson, G., and Yellowlees, D. Effect of gibberellic acid on the development of some cereal carbohydrases. Biochem. J. 125:30P, 1971.
12. Sissons, M. J., Lance, R. C. M., and Wallace, W. Bound and free forms of barley limit dextrinase. Cereal Chem. 71:520-521, 1994.
13. Sissons, M. J., Taylor, M., and Proudlove, M. O. Barley malt limit dextrinase: Its extraction, heat stability, and activity during malting and mashing. J. Am. Soc. Brew. Chem. 53:104-110, 1995.