Chapter 24. Barley Enzymes

$39.50

Dominika Leś, David Aebisher and Dorota Bartusik-Aebisher
Medical College of The University of Rzeszów, Rzeszów, Poland

Part of the book: The Biochemical Guide to Enzymes

Abstract

Enzymes are multi-molecular, mostly protein catalysts that improve specific chemical reactions by lowering their activation energy. Almost all chemical reactions related to the functioning of living organisms, including viruses, require the participation of enzymes to achieve sufficient efficiency.

Keywords: enzymes, barley enzymes


References


De Schepper, C. F., Buvé, C., Van Loey, A. M., Courtin, C. M. A kinetic study on the
thermal inactivation of balery malt ɑ-amylase and β-amylase during the mashing
process. Food Research International. 2022, 157.
Duke, S. H., Vinje, M. A., Henson, C. A. Tracking amulolytic enzyme acitivities during
congress mashing with north american barley cultivars: Comparison of patterns of
activity and beta-Amylases with differing Bmy1 Intron III alleles and correlations of
amylolytic enzyme activities. Cerevisia. 2013, 38, 2, 51-52.
Duke, S. H., Vinje, M. A., Henson, C. A. Comparisons of amylolytic enzyme activities and
beta-Amylases with differing Bmy1 Intron III alleles to sugar production during
congress mashing with north american barley cultivars. Cerevisia. 2013, 38, 2, 58.
Guerra, N. P., Torrado-Agrasar, A., López-Macías, C., Martínez-Carballo, E., García Falcón,
S., Simal-Gándara, J., Pastrana-Castro, L. M. 10 – Use of amylolytic enzymes
in brewing. Beer in Health and Disease Prevention. 2009, 113-126.
Stanca, A. M., Gianinetti, A., Rizza, F., Terzi, V. Barley: An overview of a versatile cereal
grain with many food and feed uses. Reference Module in Food Science. 2016.

Category:

Publish with Nova Science Publishers

We publish over 800 titles annually by leading researchers from around the world. Submit a Book Proposal Now!

See some of our Authors and Editors