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Original Articles

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

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Pages 158-161 | Published online: 06 Feb 2018

Literature Cited

  • Burger, W. C., and Schroeder, R. L. Factors contributing to wort nitrogen. II. Effects of malting time and gibberellic acid on endopeptidase and exopeptidase activities. J. Am. Soc. Brew. Chem. 34: 138–140, 1976.
  • Enari, T.-M., and Mikola, J. Characterization of the soluble proteolytic enzymes of green malt. Proc. Congr. Eur. Brew. Conv. 1967, pp. 9–16.
  • Enari, T-M., Mikola, J., and Linko, M. Restriction of proteolysis in mashing by using a mixture of barley and malt. J. Inst. Brew. 70: 405–410, 1964.
  • Jones, B. L., and Poulle, M. A proteinase from germinated barley. II. Hydrolytic specificity of a 30 kD cysteine proteinase from green malt. Plant Physiol. 94: 1062–1070, 1990.
  • Mikola, J., and Enari, T.-M., Changes in the contents of barley proteolytic inhibitors during malting and mashing. J. Inst. Brew. 76: 182–188, 1970.
  • Pharmacia. PhastSystem Owner's Manual. Uppsala, Sweden, 1986.
  • Poulle, M., and Jones, B. L. A proteinase from germinated barley. I. Purification and some physical properties. Plant Physiol. 88: 1454–1460, 1988.
  • Sopanen, T. P., Takkinen, P., Mikola, J., and Enari, T.-M. Rate-limiting enzymes in the liberation of amino acids in mashing. J. Inst. Brew. 86: 211–215, 1980.

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