STUDIES ONα‐GLUCOSIDASE IN BARLEY AND MALT

Abstract

A specific and sensitive method was used to determine α‐glucosidase activity in barley and malt. Reliable results were obtained only after extracts of barley and malt had been dialyzed extensively to remove low molecular weight carbohydrates that interfered with the enzyme assay, α‐Glucosidase was present in immature kernels of Bonanza and Ellice barley shortly after anthesis but enzyme levels fell rapidly as the kernels matured. A high proportion of the activity was present in pericarp tissue. Enzyme activity increased rapidly in Bonanza and Klages barley during initial stages of germination and fell only slightly during kilning. A high proportion of enzyme activity was present in the scutellum of 4‐day germinated barley with lesser amounts in the aleurone and endosperm. 1987 The Institute of Brewing & Distilling