FREE AND BOUND BETA-AMYLASES DURING MALTING OF BARLEY - CHARACTERIZATION BY 2-DIMENSIONAL IMMUNOELECTROPHORESIS

被引：30

作者：

HEJGAARD, J

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1978年 / 84卷 / 01期

关键词：

D O I：

10.1002/j.2050-0416.1978.tb03837.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：43 / 46

页数：4

共 12 条

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[2]

DAUSSANT J, 1965, P 10 C EUR BREW CONV, P62

[3]

FRYDENBERG O, 1965, HEREDITAS-GENETISK A, V54, P123

[4] ORIGIN OF A DOMINANT BEER PROTEIN IMMUNOCHEMICAL IDENTITY WITH A BETA-AMYLASE-ASSOCIATED PROTEIN FROM BARLEY [J].

HEJGAARD, J .

JOURNAL OF THE INSTITUTE OF BREWING, 1977, 83 (02) :94-96

[5] FREE AND PROTEIN-BOUND BETA-AMYLASES OF BARLEY-GRAIN - CHARACTERIZATION BY 2-DIMENSIONAL IMMUNOELECTROPHORESIS [J].

HEJGAARD, J .

PHYSIOLOGIA PLANTARUM, 1976, 38 (04) :293-299

[6] QUANTITATIVE IMMUNOELECTROPHORESIS OF BARLEY AND MALT PROTEINS [J].

HEJGAARD, J ;

BOGHANSE.TC .

JOURNAL OF THE INSTITUTE OF BREWING, 1974, 80 (05) :436-&

[7] IMMUNOELECTROPHORETIC IDENTIFICATION OF A HETERODIMER BETA-AMYLASE IN EXTRACTS OF BARLEY-GRAIN [J].

HEJGAARD, J ;

CARLSEN, S .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (10) :900-904

[8]

HEJGAARD J, 1975, CR TRAV LAB CARLSB, V40, P187

[9] CHROMATOGRAPHIC PROPERTIES OF BARLEY AND MALT BETA-AMYLASES [J].

LABERGE, DE ;

MEREDITH, WO .

JOURNAL OF THE INSTITUTE OF BREWING, 1969, 75 (01) :19-&

[10] BETA-AMYLASE ENZYMES OF BARLEY AND MALT .1. PURIFICATION OF MALT ENZYMES [J].

LABERGE, DE ;

MEREDITH, WO .

JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (05) :436-&

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