Precipitate-forming Reaction of<i>β</i>-(1-→4)-<scp>d</scp>-Glucanase (I) in Malt

Yamashita, Hiroshi; Uehara, Hiroyuki; Tsumura, Yoshihiro; Hayase, Fumitaka; Kato, Harubumi

doi:10.1080/00021369.1987.10868086

Cited by 2 publications

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A further product is longer oligosaccharides containing contiguous β1-4 linkages and which derive from cellulosic regions in the polymer 24 . Conceptually these are substrates for an endo-β1-4-glucanase (EC 3.2.1.4) 25 . Other enzymes described in the glucanase complex are an endo-β1-3-glucanase (EC 3.2.1.39) 8 , suggested by some to be a solubilase 9 , broad specificity exo-β-glucanases (EC 3.2.1.91) 15 and β-glucosidase/exo-β1-4-glucan hydrolases (EC 3.2.1.21) 16 .…”

Section: Introductionmentioning

confidence: 99%

The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and Mashing

Kanauchi

Bamforth

2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

J. Inst. Brew. 114(3), 224-229, 2008 β-Glucosidase and to a lesser extent endo-β1-4-glucanase are present in significant quantity in raw barley. These enzymes, as well as endo-β1-3, 1-4-glucanase, endo-β1-3-glucanase and exo-β1-3-glucanase, increase in activity during steeping and germination. Exo-β1-3-glucanase stands apart through its very late development during germination and it may be a limiting enzyme in malts that have not received substantial modification. Three separate exo-glucanases were located in malt and each of them displayed a preference for β1-3 linkages. As the principle product of endo-β1-3, 1-4-glucanase is oligosaccharides with a β1-4 linkage at the non-reducing end (from which end exo enzymes approach the substrate), this is likely to be a second reason (alongside the late development of the enzyme) why such oligosaccharides survive in significant quantities into wort. A third contributing factor may be the sensitivity of the exoglucanases to ions such as potassium, sodium and magnesium.

show abstract