The ACTION OF ENDO-β-1,3-GLUCANASES ON BARLEY AND MALT Β-Glucans

Bathgate, G. N.; Palmer, G. H.; Wilson, Glynn

doi:10.1002/j.2050-0416.1974.tb03617.x

Cited by 71 publications

(16 citation statements)

References 13 publications

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“…However, the level of enzyme activity produced during germination would seem excessive if the degradation of these deposits was the enzyme's sole function. It has also been reported that endo-l,3-13-glucanase has an effect on the mixed-linkage 13-glucans isolated from both barley and malt (7) and can cause the solubilization of insoluble mixed-linkage 13-glucans (2,22). As part of a project to study the regulation of the synthesis of these enzymes, the endo-1,3-13-glucanase enzyme was purified and sequenced.…”

Section: Introductionmentioning

confidence: 95%

Purification and amino acid sequence determination of an endo-1,3-β-glucanase from barley

Ballance

Svendsen

1988

Carlsberg Res. Commun.

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An endo-l,3-[3-glucanase was purified from malted barley by ion exchange column chromatography. The purified enzyme protein was demonstrated to be free of other proteins by SDS-polyacrylamide gel electrophoresis and had a molecular weight of 32,000. The amino acid composition of the protein was determined and the complete amino acid sequence was constructed from overlapping peptides generated by enzymatic as well as chemical cleavages. The molecule contains 306 amino acids arranged in one peptide chain. The molecular weight calculated from the sequence is 32,286. The sequence of the 1,3-[3-glucanase shows approximately 50% positional identity with two other I~-glucanases from barley and tobacco, respectively.

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Section: Introductionmentioning

confidence: 95%

Purification and amino acid sequence determination of an endo-1,3-β-glucanase from barley

Ballance

Svendsen

1988

Carlsberg Res. Commun.

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“…4 is hydrolyzed, the rate was 5 to 6 times less than D.P. 5 or 6, indicating an enzyme preference for longer sequences of (1)(2)(3)(4) (26) identified regions in Hordeum l-i-glucan that contained extended blocks of 4 to 10 (1-s) linkages, but did not identify regions containing more than a single (1--*3) linkage as proposed by earlier studies (2,4). It has been reported that Avena /3-Dglucan contains regions rich in (1-s4) and/or (1-*3) linkages (21 …”

Section: Resultsmentioning

confidence: 95%

Hydrolytic Activity and Substrate Specificity of an Endoglucanase from Zea mays Seedling Cell Walls

Hatfield¹,

Nevins²

1987

Plant Physiol.

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An endoglucanase was isolated from cell walls of Zea mays seedlings. Characterization of the hydrolytic activity of this glucanase using model substrates indicated a high specificity for molecules containing intramo- Autohydrolytic degradation of (l-3),( l-+4)-#-D-glucan was first described by Lee et aL (15) (29) MATERIALS AND METHODS Enzyme Preparation. Zea endoglucanase was extracted from the cell walls of 3 to 3.5 d old seedlings and purified as described previously (7). The purified endoglucanase was stable in 20 mm sodium acetate buffer (5.0 pH, 20 mm NaCl) for several months when stored at -20TC. Smaller aliquots of the endoglucanase were prepared and frozen for subsequent use in substrate specificity and hydrolytic activity studies avoiding possible loss of activity from repeated freezing and thawing cycles.Carbohydrates Evaluated as Potential Substrates. The following polysaccharides were used to evaluate the hydrolytic specificity of the Zea endoglucanase: lichenan, Cetraria islandica from Sigma Chemical Co.; laminarin, Laminaria digitata from United States Biochemical Co.; CMC4 (7M F) from Hercules Co.; hydroxyethylcellulose and hydroxypropylcellulose from Polysciences Inc.; swollen cellulose prepared from Avicel PH-l0 1 (FMC Corp.) according to the method of Wood (24)

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“…Despite the pioneering studies on barley which date back to over a century, for example, in the 1900s 53 , in the 1920s 19 , in the 1950s 29,51 , in the 1960s 33 and studies by scientists of the 1970s to the present day 4,6,[12][13][14]18,[20][21][22][23]27,28,[30][31][32][35][36][37][38]40,41,44 , the complexity and incompleteness of our knowledge of grain physiology have resulted in continuous research on cereals, with research studies on barley and malt receiving the most attention when compared to other cereals. This is because of the pivotal role malted barley plays in many applications in the food, alcoholic and non-alcoholic beverage, baked products and the spirit industries.…”

Section: Effect Of Different Steeping Conditions On Endosperm Modificmentioning

confidence: 99%

Effect of Different Steeping Conditions on Endosperm Modification and Quality of Distilling Malt

Bryce

Goodfellow

Agu

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(2), 125-133, 2010This study showed that when barley was steeped in water for either 8 h or 16 h, hydration of endosperm materials was suboptimal and modification of endosperm materials of barley malt was inadequate. The malt produced under these steeping regimes gave poor friability scores and produced a large number of whole grains. When barley was steeped for 24 h on a continuous basis, or when a regimented standard steeping method was used, the malt produced gave higher friability scores and a much lower number of whole grains. An important relationship was found between friability scores and whole grain results for the malt samples produced under these conditions. Optic barley, whose endosperm was more difficult to hydrate, gave a strong negative correlation between friability scores and number of whole grains at R 2 = 0.8689. Oxbridge, whose endosperm was more easily hydrated, gave a much stronger negative correlation between friability scores and number of whole grains at R 2 = 0.9769. Rapid visco-analysis (RVA) results also confirmed that steeping the barley samples for only 8 h or 16 h produced malt that modified poorly as the RVA peak viscosities were very high. RVA pasting results further confirmed that when barley was steeped for 24 h on a continuous basis, or when a standard regimented steeping method was used, good quality malt was produced and no differences were found in the RVA peak viscosities of the barley malt samples produced under the two different steeping conditions. The results of protein breakdown (proteolysis) during these experiments, measured in terms of total soluble nitrogen (TSN) production, or soluble nitrogen ratio (SNR) further confirmed that optimal proteolysis was achieved when barley was steeped for either 24 h on a continuous basis, or with a standard steep. Optimal results were also found for hot water extractable materials such as hot water extract (HWE) and free amino nitrogen (FAN) when barley was steeped for 24 h or the standard steep. The 24 h continuous steep for barley produced quality malt comparable to that obtained when the standard regimented steep was used for steeping barley. For both Optic and Oxbridge barley, with a 24 h continuous steep, produced malt that gave significantly higher fermentabilities and PSY values, regardless of germination time, than those obtained using a standard regimented steep. Therefore steeping barley for 24 h on a continuous basis prior to malting will produce good quality malt for some barley samples/varieties. This will help to reduce water usage during steeping, will save steeping time thereby reducing malting time and will reduce the amount of water for effluent treatment. All of these factors result in an overall cost saving for the malting industry.

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The ACTION OF ENDO-β-1,3-GLUCANASES ON BARLEY AND MALT Β-Glucans

Cited by 71 publications

References 13 publications

Purification and amino acid sequence determination of an endo-1,3-β-glucanase from barley

Purification and amino acid sequence determination of an endo-1,3-β-glucanase from barley

Hydrolytic Activity and Substrate Specificity of an Endoglucanase from Zea mays Seedling Cell Walls

Effect of Different Steeping Conditions on Endosperm Modification and Quality of Distilling Malt

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