Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase

2016 ◽  
Vol 74 (2) ◽  
pp. 113-126 ◽  
Author(s):  
Stanley H. Duke ◽  
Cynthia A. Henson
Keyword(s):  
Enzyme Activity ◽  
Barley Malt ◽  
Diastatic Power

scholarly journals The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 31
Author(s):  
Lucia Blšáková ◽  
Tomáš Gregor ◽  
Matej Mešťánek ◽  
Luděk Hřivna ◽  
Vojtěch Kumbár
Keyword(s):  
Enzyme Activity ◽  
Dynamic Viscosity ◽  
Barley Malt ◽  
Beer Production ◽  
Carbohydrate Contents

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

scholarly journals Micromalting of triticale varieties NS Paun and Odisej

2018 ◽  
pp. 137-145
Author(s):  
Milana Pribic ◽  
Jelena Pejin ◽  
Suncica Kocic-Tanackov ◽  
Aleksandra Djukic-Vukovic ◽  
Ljiljana Mojovic
Keyword(s):  
Amylase Activity ◽  
Technological Parameters ◽  
Barley Malt ◽  
Diastatic Power ◽  
Extract Content ◽  
Standard Values

The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, ?- and ?-amylases activities were also high. The ?-amylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The ?-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production.

Effect of diclofop and HOE-6001 on amylolytic enzyme activities of malt

1992 ◽  
Vol 72 (2) ◽  
pp. 435-438
Author(s):  
P. M. McMullan ◽  
M. C. Therrien ◽  
J. Noll
Keyword(s):  
Enzyme Activities ◽  
Alpha Amylase ◽  
Amylase Level ◽  
Amylolytic Enzyme ◽  
Barley Malt ◽  
Amylolytic Enzymes ◽  
Diastatic Power ◽  
Herbicide Treatments ◽  
Barley Genotypes

Research was conducted to determine the effect of diclofop or HOE-6001 on barley alpha-amylase level and diastatic power of malt from seven barley genotypes. Neither herbicide consistently decreased alpha-amylase level or diastatic power of barley malt. However, alpha-amylase level of the genotype Manley was decreased by all herbicide treatments in 1989. Results indicate that these herbicides should not affect the enzyme potential of barley.Key words: Diclofop, HOE-6001, amylolytic enzymes, alpha-amylase, diastatic power

Morphological and biochemical analyses of changes in rat hepatocytes related to wine and ethanol consumption

1984 ◽  
Vol 42 ◽  
pp. 232-233
Author(s):  
S.M. Geyer ◽  
C.L. Mendenhall ◽  
J.T. Hung ◽  
E.L. Cardell ◽  
R.L. Drake ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Endoplasmic Reticulum ◽  
Enzyme Activity ◽  
Malic Enzyme ◽  
Smooth Endoplasmic Reticulum ◽  
Rat Hepatocytes ◽  
Mature Male ◽  
Treatment Groups ◽  
Malic Enzyme Activity ◽  
Biochemical Analyses

Thirty-three mature male Holtzman rats were randomly placed in 3 treatment groups: Controls (C); Ethanolics (E); and Wine drinkers (W). The animals were fed synthetic diets (Lieber type) with ethanol or wine substituted isocalorically for carbohydrates in the diet of E and W groups, respectively. W received a volume of wine which provided the same gram quantity of alcohol consumed by E. The animals were sacrificed by decapitation after 6 weeks and the livers processed for quantitative triglycerides (T3), proteins, malic enzyme activity (MEA), light microscopy (LM) and electron microscopy (EM). Morphometric analysis of randomly selected LM and EM micrographs was performed to determine organellar changes in centrilobular (CV) and periportal (PV) regions of the liver. This analysis (Table 1) showed that hepatocytes from E were larger than those in C and W groups. Smooth endoplasmic reticulum decreased in E and increased in W compared to C values.

Reductive light activation of enzyme activity

2000 ◽  
Vol 110 (3) ◽  
pp. 295-295
Author(s):  
Louise Anderson ◽  
Per Gardestrom
Keyword(s):  
Enzyme Activity ◽  
Light Activation
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