Chromatofocusing as a method for comparing β-d-glucan hydrolases from germinating cereals

✍ Scribed by Stuart A.S. Craig; J.Roger Stark

• Publisher: Elsevier Science
• Year: 1985
• Tongue: English
• Weight: 460 KB
• Volume: 138
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(85)85118-1

✦ Synopsis

Interest in barley /3-D-glucan has arisen from the problems caused by the viscous nature of the polysaccharide, which can give filtration difficulties in the brewing industry'. Analysis of both P-D-glucan and p-D-glucan hydrolases in malted barley has therefore been the subject of several studies'-4. There is, however, also an interest in using sorghum, either as an adjunct5J' or directly as a sorghum malt. for brewing beer'. In such cases. viscosity problems do not exist because the content of j&D-glucan in sorghum is so low *. Recent work by Aisien et al." has suggested that sorghum p-D-glucanases may be very different from barley /3-D-glucanases". This view accords with recent work which shows that the sorghum cell-wall is not modified in the same way as that of barley during malting"'. Studies of germinated and malted barley have indicated that there are at least five enzymes which are capable of hydrolysing /3-D-glucosidic linkage?. and detailed studies of two barley-endo-/3-D-glucanases have been the subject of recent