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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 49, 1991 - Issue 4
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Original Articles

Partial Purification and Characterization of Two Barley Fractions that Inhibit Malt Endoproteinases1

Berne L. JonesU.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI53705, and Department of Agronomy, University of Wisconsin, Madison, WI53706
&
Laurie A. MarinacU.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, Madison.
Pages 158-161 | Published online: 06 Feb 2018

Citations (7)

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Read on this site (1)

Berne L. Jones & Laurie A. Marinac. (1995) A Comparison of Barley and Malt Polypeptides that Inhibit Green Malt Endoproteinases. Journal of the American Society of Brewing Chemists 53:4, pages 160-166.
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Articles from other publishers (6)

Masaaki Yano, Hideki Tsuda, Takeo Imai, Yutaka Ogawa & Motoo Ohkochi. (2008) The Effect of Barley Adjuncts on Free Amino Nitrogen Contents in Wort. Journal of the Institute of Brewing 114:3, pages 230-238.
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Berne L. Jones. (2005) The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing. Journal of Cereal Science 42:3, pages 271-280.
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Berne L. Jones & Allen D. Budde. (2005) How various malt endoproteinase classes affect wort soluble protein levels. Journal of Cereal Science 41:1, pages 95-106.
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I. Reddy & P.A. Seib. (2000) Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch. Journal of Cereal Science 31:1, pages 25-39.
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A. Davy, I. Svendsen, L. Bech, D.J. Simpson & V. Cameron-Mills. (1999) LTP is not a Cysteine Endoprotease Inhibitor in Barley Grains. Journal of Cereal Science 30:3, pages 237-244.
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A. W. MacGregor. (1996) MALTING AND BREWING SCIENCE: CHALLENGES AND OPPORTUNITIES*,†. Journal of the Institute of Brewing 102:2, pages 97-102.
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