INHIBITION BY HORDEIN OF STARCH DEGRADATION

Abstract

Large and small starch granules prepared from Proctor barley contain high levels of firmly bound protein. Experiments with α‐amylase under simulated mashing conditions suggest that this protein limits the rate of starch breakdown during mashing. Gel electrophoresis shows hordein to be a principal component. Treatment with cysteine or malt endopeptidase changes the nature of the associated protein. 1979 The Institute of Brewing & Distilling