Quantitative study of the formation of endoproteolytic activities during malting and their stabilities to kilning

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 3898-3905

  Jones, Berne L ^a,b   Marinac, Laune A ^a   Fontanini, Debora ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Barley; Hordeum vulgare; Kilning; Malting; Protease; Protein hydrolysis

Indexed keywords

PROTEINASE;

ARTICLE; BARLEY; ENZYME INACTIVATION; FOOD HANDLING; FOOD PROCESSING; HIGH TEMPERATURE; HYDROLYSIS; ISOELECTRIC FOCUSING; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; FOOD HANDLING; HORDEUM; HYDROLYSIS; ISOELECTRIC FOCUSING;

EID: 0033795297     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000458k     Document Type: Article

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