Limit dextrinase in barley cultivars of differing malting quality: Activity, inhibitors and limit dextrin profiles

Journal of Cereal Science

Volumn 38, Issue 3, 2003, Pages 325-334

  Ross, H A ^a   Sungurtas, J ^a   Ducreux, L ^a   Swanston, J S ^a   Davies, H V ^a   McDougall, G J ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Inhibitors; Limit dextrinase; Limit dextrins; Maltodextrins

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0344154423     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00048-1     Document Type: Article

References (29)

1. Bathgate, G.N., Martinez-Frais, J., Stark, J.R., 1978. Factors controlling the fermentable extract in distillers malt. Journal of the Institute of Brewing 84, 22-29.
2. Bringhurst, T.A., Broadhead, A.L., Brosnan, J.M., Pearson, S.Y., Walker, J.W., 2001. The identification and behaviour of branched dextrins in the production of Scotch whisky. Journal of the Institute of Brewing 107, 137-149.
3. Burton, R.A., Zhang, X.-Q., Hrmova, M., Fincher, G.B., 1999. A single limit dextrinase gene is expressed both in the developing endosperm and in germinated grains of barley. Plant Physiology 119, 859-871.
4. Cho, M.-J., Wong, J.H., Marx, C., Jiang, W., Lemaux, P.G., Buchanan, B.B., 1999. Over-expression of thioredoxin h leads to enhanced activity of starch debranching enzyme (pullulanase) in barley grain. Proceedings of the National Academy of Sciences (USA) 96, 14641-14646.
5. Enevoldsen, B.S., Bathgate, G.N., 1969. Structural analysis of wort dextrins by means of beta-amylase and the debranching enzyme, pullulanase. Journal of the Institute of Brewing 75, 433-443.
6. Fincher, G.B., 1989. Molecular and cellular biology associated with endosperm mobilisation in germinating cereal grains. Annual Review of Plant Physiology and Plant Molecular Biology 40, 305-346.
7. Institute of Brewing Recommended Methods of Analysis, 1982. 11-13.
8. Kristensen, M., Svensson, B., Larsen, J., 1993. Purification and characterisation of barley malt limit dextrinase during malting. In Proceedings of the 24th European Brewing Congress, European Brewing Convention, Oslo, Norway, 37-43.
9. Kristensen, M., Planchot, V., Abe, J-I., Svensson, B., 1998. Large-scale purification and characterisation of barley limit dextrinase, a member of the alpha-amylase structural family. Cereal Chemistry 75, 473-479.
10. Lee, W.J., Pyler, R.E., 1984. Barley malt limit dextrinase: varietal, environmental and malting effect. Journal of the American Society of Brewing Chemists 42, 11-17.
11. Longstaff, M.A., Bryce, J.H., 1991. Levels of limit dextrinase activity in malting barley. In Proceedings of the 23rd European Brewing Congress, European Brewing Convention, Lisbon, Portugal, 593-600.
12. Longstaff, M.A., Bryce, J.H., 1993. Development of limit dextrinase in germinated barley (Hordeun vulgare L.). Evidence of proteolytic activation. Plant Physiology 101, 881-889.
13. MacGregor, A.W., 1996. Malting and brewing science: challenges and opportunities. Journal of the Institute of Brewing 102, 97-102.
14. MacGregor, A.W., Macri, L.J., Schroeder, S.W., Bazin, S.L., 1994. Purification and characterisation of limit dextrinase inhibitors from barley. Journal of Cereal Science 20, 33-41.
15. MacGregor, A.W., Bazin, S.L., Macri, L.J., Babb, J.C., 1999. Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing. Journal of Cereal Science 29, 161-169.
16. MacGregor, E.A., Bazin, S.L., Ens, E.W., Lahnstein, J., Macri, L.J., Shirley, N.J., MacGregor, A.W., 2000. Structural models of limit dextrinase inhibitors from barley. Journal of Cereal Science 31, 79-90.
17. MacGregor, A.W., Bazin, S.L., Schroeder, S.W., 2002. Effect of starch hydrolysis products on the determination of limit dextrinase and limit dextrinase inhibitors in barley and malt. Journal of Cereal Science 35, 17-28.
18. Macri, L.J., MacGregor, A.W., Shroeder, S.W., Bazin, S.L., 1993. Detection of a limit dextrinase inhibitor in barley. Journal of Cereal Science 18, 103-106.
19. McCleary, B.V., 1992. Measurement of the content of limit dextrinase in cereal flours. Carbohydrate Research 227, 257-268.
20. Panchal, C.J., Stewart, G.G., 1979. Utilisation of wort carbohydrates. Brewers Digest 54, 36-43.
21. Preparation of a malt high in alpha-1, 6-hydrolase. 1978. US Patent 4251630. Kurth Malting. Application 928812.
22. Schroeder, S.W., MacGregor, A.W., 1998. Synthesis of limit dextrinase in germinated kernels and aleurone tissues. Journal of the American Society of Brewing Chemists 56, 32-37.
23. Sissons, M., Taylor, M., Proudlove, M., 1995. Barley malt limit dextrinase: its extraction. Heat stability and activity during malting and mashing. Journal of the American Society of Brewing Chemists 53, 104-110.
24. Stahl, Y., Morris, P., 2002. Genetic manipulation of the limit dextrinase inhibitor gene in transgenic barley, Spring. International Centre for Brewing and Distilling Newsletter, Heriot Watt University, pp. 3-4.
25. Stenholm, K., 1997. Malt limit dextrinase and its importance in brewing. VTT publication no 323. VTT, Technical Research Centre of Finland, Espoo, Finland.
26. Stenholm, K., Home, S., 1999. A new approach to limit dextrinase and its role in mashing. Journal of the Institute of Brewing 105, 205-210.
27. Swanston, J.S., 1997. Assessment of malt. Ferment 10, 29-34.
28. Swanston, J.S., Taylor, K., 1990. The effects of different steeping regimes on water uptake, germination rate, milling energy and hot water extract. Journal of the Institute of Brewing 96, 3-6.
29. Walker, J.W., Bringhurst, T.A., Broadhead, J.M., Brosnan, J.M., Pearson, S.Y., 2001. The survival of limit dextrinase during fermentation in the production of Scotch whisky. Journal of the Institute of Brewing 107, 99-106.