HORDEIN IN BARLEY AND MALT - A REVIEW

被引：38

作者：

BAXTER, ED

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1981年 / 87卷 / 03期

关键词：

D O I：

10.1002/j.2050-0416.1981.tb04011.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：173 / 176

页数：4

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[1] ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY BETA-GLUCAN
BAMFORTH, CW
MARTIN, HL
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1979, 85 (06) : 334 - 338
[2] Baxter E. D., 1979, Journal of the American Society of Brewing Chemists, V37, P8
[3] Baxter E. D., 1979, Proceedings, European Brewery Convention, P131
[4] USE OF HORDEIN FRACTIONS TO ESTIMATE PROTEOLYTIC ACTIVITY IN BARLEY AND MALT
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1976, 82 (04) : 203 - 208
[5] EFFECTS OF RAISED TEMPERATURES DURING STEEPING AND GERMINATION ON PROTEOLYSIS DURING MALTING
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1980, 86 (06) : 291 - 295
[6] THE EFFECTS OF INCREASED STEEPING TEMPERATURES ON ENZYME DEVELOPMENT IN MALT
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1980, 86 (04) : 182 - 185
[7] PURIFICATION AND PROPERTIES OF MALT CARBOXYPEPTIDASES ATTACKING HORDEIN
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[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1978, 84 (05) : 271 - 275
[8] PEPTIDASES HYDROLYZING HORDEIN IN GERMINATING BARLEY
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[J]. BIOCHEMICAL SOCIETY TRANSACTIONS, 1977, 5 (04) : 1107 - 1108
[9] BISHOP LR, 1928, J I BREWING, V34, P101
[10] Brenner M.W., 1975, J AM SOC BREW CHEM, V33, P171

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