DEGRADATION OF HORDEIN BY THE PROTEOLYTIC ENZYMES OF BARLEY AND MALT

Abstract

Development of the endo‐ and exo‐peptidases that degrade the major barley storage protein, hordein, during malting is affected by treatment with gibberellic acid and potassium bromate, and also by the moisture levels attained during malting. For a given set of malting conditions, cultivars had different peptidase activities, but there were no consistent comparable differences between cultivars in amylase or endo‐β‐1,3 glucanase activities. 1978 The Institute of Brewing & Distilling