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Journal articles on the topic 'Malt. Enzymes'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Phieter, Alvina Cornelia, Ruth Chrisnasari, and Tjandra Pantjajani. "Karakterisasi Enzim Pemecah Pati dari Malt Serelia." KELUWIH: Jurnal Sains dan Teknologi 1, no. 1 (2020): 38–48. http://dx.doi.org/10.24123/saintek.v1i1.2773.

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Abstract- Starch-degrading enzymes not only can be found in bacteria and fungi, but also in plants. Some plants that produce starch-degrading enzymes are germinated grain of sorghum, maize, and mung bean. pH and temperature are factors that can affect the activity of enzyme. Effect of pH and temperature to starch-degrading enzyme activity of these 3 cereal grains are reported in this research. Grain of sorghum, maize, and mung bean were germinated for 2 days and dried to produce malt. Enzymes from these 3 different malts were extracted using 7 buffers with different pH (4.5, 5, 5.5, 6, 6.5, 7)

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2

Ledley, Andrew J., Ryan J. Elias, Helene Hopfer, and Darrell W. Cockburn. "A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing." Beverages 7, no. 3 (2021): 53. http://dx.doi.org/10.3390/beverages7030053.

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The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward, due in part to malted barley’s high enzyme activity, enzyme thermostabilities, and gelatinization properties. However, barley beers also contain gluten and individuals with celiac disease or other gluten intolerances should avoid consuming these beers. Producing gluten-free beer from gluten-free mal

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3

McMullan, P. M., M. C. Therrien, and J. Noll. "Effect of diclofop and HOE-6001 on amylolytic enzyme activities of malt." Canadian Journal of Plant Science 72, no. 2 (1992): 435–38. http://dx.doi.org/10.4141/cjps92-049.

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Research was conducted to determine the effect of diclofop or HOE-6001 on barley alpha-amylase level and diastatic power of malt from seven barley genotypes. Neither herbicide consistently decreased alpha-amylase level or diastatic power of barley malt. However, alpha-amylase level of the genotype Manley was decreased by all herbicide treatments in 1989. Results indicate that these herbicides should not affect the enzyme potential of barley.Key words: Diclofop, HOE-6001, amylolytic enzymes, alpha-amylase, diastatic power

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4

Debyser, W., F. Delvaux, and J. A. Delcour. "Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted Wheat." Journal of Agricultural and Food Chemistry 46, no. 12 (1998): 4836–41. http://dx.doi.org/10.1021/jf9806107.

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5

Biazus, Joana Paula Menezes, Anderson Gomes Souza, José Carlos Curvelo Santana, Roberto Rodrigues de Souza, and Elias Basile Tambougi. "Optimization of drying process of Zea Mays malt to use as alternative source of amylolytics enzymes." Brazilian Archives of Biology and Technology 48, spe (2005): 185–90. http://dx.doi.org/10.1590/s1516-89132005000400023.

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This work aimed to study the drying process optimization of maize (Zea Mays) malt for obtaining maize malt, without affecting enzymatic activity of alpha e beta-amylases from maize malt. Results showed that dryer operation must occur in zone at 54°C and 5.18-6 h process time. The maize malt obtained had good enzymatic properties.

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6

Garda-Buffon, Jaqueline, Edlira Baraj, and Eliana Badiale-Furlong. "Effect of deoxynivalenol and T-2 toxin in malt amylase activity." Brazilian Archives of Biology and Technology 53, no. 3 (2010): 505–11. http://dx.doi.org/10.1590/s1516-89132010000300002.

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The objective of this work was to evaluate the effect of DON and T-2 toxin levels on the malt amylase activity. The malt was contaminated in accordance with central composite design experiment with DON and T-2 toxin levels until 1000 ng/g. The activities of the enzymes were evaluated by Bernfeld method. The increase in T-2 toxin concentration inhibited the α-amylase activity. However, the increase of both toxins concentration caused inverse effect. The interaction between toxins indicated synergetic effect on the β-amylase activity. An increased activity occurred when the toxins contamination

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7

Bajwa, Paramjit Kaur, and Daljit Singh Arora. "Comparative production of ligninolytic enzymes by Phanerochaete chrysosporium and Polyporus sanguineus." Canadian Journal of Microbiology 55, no. 12 (2009): 1397–402. http://dx.doi.org/10.1139/w09-094.

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The aim of the present study was to compare the effect of a wide range of culture conditions on production of ligninolytic enzymes by Polyporus sanguineus and Phanerochaete chrysosporium . Lignin peroxidase production by P. sanguineus was comparable with that of P. chrysosporium, although the culture conditions giving the highest yield varied greatly between the two fungi. Highest yield of manganese peroxidase by P. sanguineus obtained in 0.5% malt extract medium and peptone or malt extract supplemented mineral salts broth could not be surpassed by P. chrysosporium in any of the optimization e

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8

Gasiński, Alan, Józef Błażewicz, Joanna Kawa-Rygielska, Joanna Śniegowska, and Maciej Zarzecki. "Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations." Foods 10, no. 2 (2021): 304. http://dx.doi.org/10.3390/foods10020304.

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This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed malts. Concentration of phenolic compounds, as well as antioxidant activity of legume seed malts was analysed. Acquired worts were characterised with poor technological characteristics (wort extract, wort volume, saccharification time, brewhouse efficiency); however, the malting process increased concentration of ph

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9

Beluhan, Suncica, and Vladimir Maric. "Comparative Biochemical Characterization of 5′-Phosphodiesterase and Phosphomonoesterase from Barley Malt Sprouts." Natural Product Communications 6, no. 1 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600118.

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A comparative biochemical characterization is described of two competing enzymes in the production of flavoring 5′-ribonucleotides, barley malt sprouts 5′-phosphodiesterase (5′-PDE) and phosphomonoesterase (PME). Fractionation of these two enzymes and partial purification of 5′-PDE were achieved by a combination of thermal treatments and precipitation with acetone. With synthetic substrates, under standard assay conditions, 5′-PDE and PME had maximum activities at pH 8.9, 70°C and 55°C, and Km of 0.26 mM and 0.19 mM, respectively. In the presence of 10 mM Mg2+ ions, barley malt sprouts 5′-PDE

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10

Phouthaxay, Phonesavanh, Chi Young Yu, Yeon Gyu Pang, Timnoy Salitxay, Sang Heon Kim, and Cheol Ho Park. "Barley Malt Treated with Enzymes Increases Polyphenol Content and Antioxidant Activity." Korean Journal of Plant Resources 28, no. 6 (2015): 759–66. http://dx.doi.org/10.7732/kjpr.2015.28.6.759.

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11

Lee, W. J., and R. E. Pyler. "Nucleic Acid Degrading Enzymes of Barley Malt. I. Nucleases and Phosphatases." Journal of the American Society of Brewing Chemists 43, no. 1 (1985): 1–6. http://dx.doi.org/10.1094/asbcj-43-0001.

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12

MAY, R. J. "The Enzymes of Malt and their Employment in the Textile Industries." Journal of the Society of Dyers and Colourists 27, no. 4 (2008): 88–92. http://dx.doi.org/10.1111/j.1478-4408.1911.tb00552.x.

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13

HAMBURG, MAX. "The Enzymes of Malt and their employment in the Textile Industry." Journal of the Society of Dyers and Colourists 28, no. 1 (2008): 7–14. http://dx.doi.org/10.1111/j.1478-4408.1912.tb00585.x.

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14

Hua, Jie, and Ke-long Huang. "Preparation and Characterization of 5′-Phosphodiesterase from Barley Malt Rootlets." Natural Product Communications 5, no. 2 (2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500220.

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Two 5′- phosphodiesterases (5′-PDE-a and 5′-PDE-b) were isolated from barley malt rootlets, and further purified by gel filtration on Sephadex G-25 and Sephadex G-75. 5′-PDE-a had a pH optimum of 5.0, temperature optimum of 70oC, and specific activity of 0.0143 mM ·mg−1-min−1. 5′-PDE –b had a pH optimum of 6.0, temperature optimum of 65°C and specific activity of 0.0125 mM ·mg−1·min−1. Both enzymes can be used to hydrolyze RNA to form 5′-nucleotides. The enzymes were quite stable at 70oC for 420 minutes. The Km was 0.24 mM for 5′-PDE-a and 0.16 mM for 5′-PDE-b with t-RNA (yeast) as substrate.

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15

Миллер, Юлия Юрьевна, and Татьяна Федоровна Киселева. "The Possibility of Obtaining Highly Fermented Rye Malt with the Use of Organic Processing." Beer and beverages, no. 2 (June 26, 2021): 14–18. http://dx.doi.org/10.52653/pin.2021.2.2.008.

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Производство солода - это актуальное направление развития пищевой отрасли. От качества солода напрямую зависит качество готового напитка пивобезалкогольной отрасли. В технологии кваса используют ржаной солод двух видов - неферментированный и ферментированный, первый солод как источник ферментов, второй - вкусоароматических соединений. С целью улучшения технологических характеристик солода применяют различные способы воздействия на зерновое сырье на разных технологических стадиях. Авторы предлагают способ получения ржаного солода с применением стимулирующей обработки ржи на стадии замачивания.

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16

Sidor, Vasilij, Svitlana Usatiuk, Olena Tyshchenko, and Iryna Baranovska. "Study of the effect of electromagnetic field and radiation on the intensification of brewi ng processes." Technology audit and production reserves 2, no. 3(58) (2021): 44–46. http://dx.doi.org/10.15587/2706-5448.2021.230367.

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The object of research is the enzymatic preparations Termamil and San-Super, malt and yeast. One of the most problematic places is that the action of the magnetic field and radiation can both stimulate the amylase activity of barley malt and cause its deactivation. During the study, a certain number of electrophysical factors were used, namely: laser radiation, which was carried out using a helium-neon laser, ultraviolet radiation – using a nitrogen gas laser, X-rays, a constant uniform magnetic field, ultrasound. Results have been obtained that confirm the positive effect of the magnetic fiel

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17

Chu, Bao, Yanan Chai, Yuhong Jin, Zhaoan Zhang, Xiao Yang, and Junhan Liu. "Characterization of arabinoxylan degrading enzymes during wheat malting." E3S Web of Conferences 185 (2020): 04014. http://dx.doi.org/10.1051/e3sconf/202018504014.

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In this paper the arabinoxylanase activities and the content of water-extractable arabinoxylans (WEAXs) including their degradation products in wheat Yannong 24 during the malting process were studied. The results showed that the endo-β-1,4-xylanase activity had a large increase during the steeping process, endo-β-1,4-xylanase and α-L-arabinofuranosidase achieved the highest activity on day 4 of germination. During malt kilning, endo-β-1,4-xylanase and α-L- arabinofuranosidase were not heat stable, and the activity decline rate were 65.88% and 69.58%; whereas malt β-D-xylosidase was resistant

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18

Macgregor, Alexander W. "α-Amylase, Limit Dextrinase, and α-Glucosidase Enzymes in Barley and Malt". Critical Reviews in Biotechnology 5, № 2 (1987): 117–28. http://dx.doi.org/10.3109/07388558709086972.

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19

Lee, W. J., and R. E. Pyler. "Nucleic Acid Degrading Enzymes of Barley Malt. II. Nucleosidases and Nucleoside Deaminases." Journal of the American Society of Brewing Chemists 43, no. 1 (1985): 6–10. http://dx.doi.org/10.1094/asbcj-43-0006.

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20

Clarkson, Simon P., Peter J. Large, and Charles W. Bamforth. "OXYGEN-SCAVENGING ENZYMES IN BARLEY AND MALT AND THEIR EFFECTS DURING MASHING." Journal of the Institute of Brewing 98, no. 2 (1992): 111–15. http://dx.doi.org/10.1002/j.2050-0416.1992.tb01096.x.

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21

Brijs, Kristof, Filip Delvaux, Viky Gilis, and Jan A. Delcour. "Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes." Journal of the Institute of Brewing 108, no. 3 (2002): 348–54. http://dx.doi.org/10.1002/j.2050-0416.2002.tb00560.x.

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22

Bayazitova, Meruyert, Anara Kekibaeva, Gulgaisha Baigaziyeva, Erik Askarbekov, and Dinara Zhamalova. "Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process." Eastern-European Journal of Enterprise Technologies 1, no. 11 (109) (2021): 42–50. http://dx.doi.org/10.15587/1729-4061.2021.224322.

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Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brew

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23

Severo Júnior, João Baptista, Laura Sampaio de Sá Oliveira, Fernanda Silva Sardeiro, et al. "Response surface methodology to evaluation the recovery of amylases by hollow fiber membrane." Brazilian Archives of Biology and Technology 50, no. 4 (2007): 713–18. http://dx.doi.org/10.1590/s1516-89132007000400017.

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This work aimed to study the pH and the transmembrane pressure effects during the recovery of alpha and beta amylases enzymes from corn malt (Zea mays) by hollow fiber membrane. The optimal condition was obtained for a statistical model, established by response surface methodology (RSM). The response surface analysis showed that the best operation condition for amylolitics enzymes recovery by hollow fiber membrane was 0.05 bar and pH 5.00, while the enzymes were purified about of 26 times.

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24

Detweiler, Mark B. "Digestive Enzyme Adjunct to Oral Headache Medication to Improve Absorption and Reduce Vomiting." Journal of Pharmacy Technology 13, no. 4 (1997): 169–73. http://dx.doi.org/10.1177/875512259701300406.

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Objective: To report a case in which a digestive enzyme complex (Nature's Plus Digestive Enzymes: pancreatin, pepsin, ox bile extract, malt diatase, and papain) apparently improved the absorption and efficacy of an oral headache medication and alleviated vomiting associated with the headache. Case Summary: A 47-year-old white woman with a history of adverse drug reactions and allergies had been experiencing one to four disabling headaches per week for 2 years. One or two headaches each week would be accompanied by vomiting. This patient experienced adverse effects with most standard headache m

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25

Natoniewski, Marcin, Leszek Rydzak, Agata Wyciszkiewicz, and Tomasz Guz. "The Effect of the Malt Grinding Degree on the pH Value and Extract Content in Beer Mash." Agricultural Engineering 22, no. 4 (2018): 43–49. http://dx.doi.org/10.1515/agriceng-2018-0035.

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AbstractIn recent years, a dynamic development of brewing has been observed. Increasingly, production of malt and beer takes place even in smaller industrial factories, breweries restaurants or at home. Extraction is a process applied in a variety of industries, including food production, as a way of extracting specific ingredients from their mixtures. As a result of this process, not only sugars, proteins, fats, enzymes, vitamins, colorants, fragrances and flavors, but also malt and hop extracts are being isolated. In the process of mashing, in which the malt ingredients are being extracted,

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26

Lee, W. J., R. E. Pyler, and A. E. Oleson. "Nucleic Acid Degrading Enzymes of Barley Malt. III. Adenosine Nucleosidase from Malted Barley." Journal of the American Society of Brewing Chemists 44, no. 2 (1986): 86–90. http://dx.doi.org/10.1094/asbcj-44-0086.

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27

Wrobel, Radoslawa, and Berne L. Jones. "ELECTROPHORETIC STUDY OF SUBSTRATE AND pH DEPENDENCE OF ENDOPROTEOLYTIC ENZYMES IN GREEN MALT*." Journal of the Institute of Brewing 98, no. 6 (1992): 471–78. http://dx.doi.org/10.1002/j.2050-0416.1992.tb01132.x.

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28

Boos, Winfried, and Howard Shuman. "Maltose/Maltodextrin System of Escherichia coli: Transport, Metabolism, and Regulation." Microbiology and Molecular Biology Reviews 62, no. 1 (1998): 204–29. http://dx.doi.org/10.1128/mmbr.62.1.204-229.1998.

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SUMMARY The maltose system of Escherichia coli offers an unusually rich set of enzymes, transporters, and regulators as objects of study. This system is responsible for the uptake and metabolism of glucose polymers (maltodextrins), which must be a preferred class of nutrients for E. coli in both mammalian hosts and in the environment. Because the metabolism of glucose polymers must be coordinated with both the anabolic and catabolic uses of glucose and glycogen, an intricate set of regulatory mechanisms controls the expression of mal genes, the activity of the maltose transporter, and the acti

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29

Biazus, Joana Paula Menezes, Roberto Rodrigues de Souza, Jesus Espinoza Márquez, Telma Teixeira Franco, José Carlos Curvelo Santana, and Elias Basile Tambourgi. "Production and characterization of amylases from Zea mays malt." Brazilian Archives of Biology and Technology 52, no. 4 (2009): 991–1000. http://dx.doi.org/10.1590/s1516-89132009000400024.

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In this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt and were biochemistry characterized. A germination study to obtain the maize malt with good amylase activity was made. The maize seeds were germinated in laboratory and the enzymatic activity was measured daily. Activity dependence to germination time were fitted to an exponential model (A=A0eµt), which showed that the behaviour of enzymatic activity in the germination process was similar to the growth of the microorganism. Its model could be applied to describe the mechanism of α-amylase production for each maiz

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30

Yu, Wenwen, Wei Quek, Cheng Li, Robert Gilbert, and Glen Fox. "Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance." Fermentation 4, no. 4 (2018): 103. http://dx.doi.org/10.3390/fermentation4040103.

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Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negat

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31

Vetrova, O. N., O. Y. Eremina, N. V. Seregina, and N. V. Shuldeshova. "Accumulation of dry substances in hydrolysate during the processing of barley malt sprouts with a celluloid enzyme complex." BIO Web of Conferences 32 (2021): 03005. http://dx.doi.org/10.1051/bioconf/20213203005.

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The article presents the results of a study of the enzymatic hydrolysis of barley malt sprouts by cellulolytic enzymes. The influence of the process parameters (temperature, substrate concentration, concentration of the enzyme preparation, duration of the process) on the output of dry substances in the hydrolysate is shown. The results of the experiments were presented by a mathematical model of the process and graphically-in the form of surface projections reflecting the mutual influence of each possible pair of factors on the dry matter content in the hydrolysate. It is found that all the st

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32

Gebremariam, Mekonnen M., Martin Zarnkow, and Thomas Becker. "Thermal stability of starch degrading enzymes of teff (Eragrostis tef) malt during isothermal mashing." Process Biochemistry 48, no. 12 (2013): 1928–32. http://dx.doi.org/10.1016/j.procbio.2013.08.019.

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33

Droste, Julian, Martin Kulisch, Timo Wolf, et al. "A maltose-regulated large genomic region is activated by the transcriptional regulator MalT in Actinoplanes sp. SE50/110." Applied Microbiology and Biotechnology 104, no. 21 (2020): 9283–94. http://dx.doi.org/10.1007/s00253-020-10923-2.

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Abstract Actinoplanes sp. SE50/110 is the industrially relevant producer of acarbose, which is used in the treatment of diabetes mellitus. Recent studies elucidated the expression dynamics in Actinoplanes sp. SE50/110 during growth. From these data, we obtained a large genomic region (ACSP50_3900 to ACSP50_3950) containing 51 genes, of which 39 are transcribed in the same manner. These co-regulated genes were found to be stronger transcribed on maltose compared with glucose as a carbon source. The transcriptional regulator MalT was identified as an activator of this maltose-regulated large gen

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34

Ansari, S., H. Dubaybo, E. Levi, and B. A. Dubaybo. "Development of Bullous Disease during Treatment of Pulmonary Marginal Zone B-Cell Lymphoma." Case Reports in Pulmonology 2012 (2012): 1–5. http://dx.doi.org/10.1155/2012/146081.

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We describe an unusual case of severe pulmonary bullous disease developing during treatment of marginal zone B-Cell lymphoma (MALT) involving the pulmonary parenchyma. The patient originally presented with pneumonia-like symptoms along with hemoptysis and was diagnosed with MALT lymphoma after a video-assisted thoracic surgical (VATS) lung biopsy. Computed tomography (CT) of the chest at diagnosis revealed multiple opacities, but no bullous disease. During the ensuing 4 years, and while on chemotherapy for the MALT lymphoma, sequential CT and pulmonary function tests revealed the development o

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35

Elisashvili, Vladimir, Ilze Irbe, Ingeborga Andersone, Bruno Andersons, and Nino Tsiklauri. "Hydrolytic enzyme activity of EN113 standard basidiomycetes in the fermentation of lignocellulosic material and wood colonization." Holzforschung 66, no. 7 (2012): 841–47. http://dx.doi.org/10.1515/hf-2011-0089.

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Abstract The white-rot fungus Trametes versicolor and brown-rot fungi Coniophora puteana, Gloeophyllum trabeum, and Postia placenta have a potential to produce a range of hydrolytic enzymes participating in the degradation of lignocellulosic materials. In the colonization of untreated and thermally modified wood blocks wheat bran-containing medium (WBA) greatly favored the secretion of xylanase by C. puteana and both endoglucanase and xylanase expression by T. versicolor, although rather higher carboxymethyl cellulase activity of C. puteana was observed on the malt extract-based medium (malt e

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36

Pickard, M. A., H. Vandertol, R. Roman, and R. Vazquez-Duhalt. "High production of ligninolytic enzymes from white rot fungi in cereal bran liquid medium." Canadian Journal of Microbiology 45, no. 7 (1999): 627–31. http://dx.doi.org/10.1139/w98-233.

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White rot fungi from the University of Alberta Mold Herbarium, identified as able to degrade aromatics from a study of PCB metabolism, were examined for production of ligninolytic enzymes. Production of lignin peroxidase, manganese peroxidase, laccase, and veratryl alcohol oxidase were monitored during growth in different media. Good growth but low enzyme production occurred in a glucose - malt extract - yeast extract medium. Media containing 2% cereal bran in 60 mM phosphate buffer supported high levels of laccase production, up to 13 000 U/L in Coriolopsis gallica UAMH 8260 and manganese per

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37

Miller, Yuliya, Tatyana Kiseleva, and Iulia Arysheva. "Forming Soy Malt Quality with Organic Growth Promoters." Food Processing: Techniques and Technology 51, no. 2 (2021): 248–59. http://dx.doi.org/10.21603/2074-9414-2021-2-248-259.

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Introduction. Soy is one of the most promising plant raw materials as it is rich in proteins and amino acids. However, its content of anti-nutritive compounds is too high to be used in food and beverage industry without precure. The research objective was to obtain soy-based malt with a high enzymatic activity, low content of anti-nutritional substances, and increased nutritional value. Study objects and methods. The study featured Far-Eastern soybean varieties and malt. It involved standard methods of quality control of raw materials, semi-finished products, and finished products of bee

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38

Fahselt, Dianne. "Electrophoretic Analysis of Esterase and Alkaline Phosphatase Enzyme forms in Single Spore Cultures of Cladonia Cristatella." Lichenologist 19, no. 1 (1987): 71–75. http://dx.doi.org/10.1017/s0024282987000070.

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AbstractSome enzymes, particularly esterases and phosphatases, are commonly variable within lichen populations. Mycobiont cultures of Cladonia cristatella Tuck, were examined electrophoretically in order to determine whether isozymes of these enzymes varied among 12 cultures initiated from single ascospores of the same apothecium. There were significant differences among mycobionts with respect to growth in liquid malt-yeast medium, and there was isozymic variability among them just as there is among intact thalli in natural lichen populations. These results are consistent with the idea that i

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39

Reyes, Carolina, Alexandre Poulin, Gustav Nyström, Francis W. M. R. Schwarze, and Javier Ribera. "Enzyme Activities of Five White-Rot Fungi in the Presence of Nanocellulose." Journal of Fungi 7, no. 3 (2021): 222. http://dx.doi.org/10.3390/jof7030222.

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White-rot fungi can degrade all lignocellulose components due to their potent lignin and cellulose-degrading enzymes. In this study, five white-rot fungi, Trametes versicolor, Trametes pubescens, Ganoderma adspersum, Ganoderma lipsiense, and Rigidoporus vitreus were tested for endoglucanase, laccase, urease, and glucose-6-phosphate (G6P) production when grown with malt extract and nanocellulose in the form of TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl radical) oxidized cellulose nanofibrils (CNF) and cellulose nanocrystals (CNC). Results show that temperature plays a key role in controlling t

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Ketipally, Ravi, and M. Raghu Ram. "Optimization of Pectinase Production by Aspergillus Oryzae RR 103." Current Agriculture Research Journal 6, no. 1 (2018): 37–44. http://dx.doi.org/10.12944/carj.6.1.05.

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The purpose of this investigation is to isolate and Exploit diversified microorganisms from mangrove habitat and their commercial utilization in industrial sector. Pectinases are enzymes having a broad Industrial and commercial applications. Polygalacturonase produced by microorganisms which breakdown pectin, present in plant material to simple chemical substances. The enzymatic breakdown of α-1, 4-glycosidic linkages in polygalacturonic acid is catalysed by Polygalacturonic acid, releasing D-galacturonate which is a simple chemical substance. The production of Polygalacturonase by Aspergillus

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Khattak, Waleed Ahmad, Minkyung Kang, Mazhar Ul-Islam, and Joong Kon Park. "Partial purification of saccharifying and cell wall-hydrolyzing enzymes from malt in waste from beer fermentation broth." Bioprocess and Biosystems Engineering 36, no. 6 (2013): 737–47. http://dx.doi.org/10.1007/s00449-013-0899-1.

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Vongsangnak, Wanwipa, Margarita Salazar, Kim Hansen, and Jens Nielsen. "Genome-wide analysis of maltose utilization and regulation in aspergilli." Microbiology 155, no. 12 (2009): 3893–902. http://dx.doi.org/10.1099/mic.0.031104-0.

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Maltose utilization and regulation in aspergilli is of great importance for cellular physiology and industrial fermentation processes. In Aspergillus oryzae, maltose utilization requires a functional MAL locus, composed of three genes: MALR encoding a regulatory protein, MALT encoding maltose permease and MALS encoding maltase. Through a comparative genome and transcriptome analysis we show that the MAL regulon system is active in A. oryzae while it is not present in Aspergillus niger. In order to utilize maltose, A. niger requires a different regulatory system that involves the AmyR regulator

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Gerber Hornink, Gabriel. "Biochemistry in the context of Beer Science." Revista de Ensino de Bioquímica 17 (September 14, 2019): 110. http://dx.doi.org/10.16923/reb.v17i0.890.

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Biochemistry contents are essentials to understanding brewing and students often fail to connect theory with practical applications, in this context, the discipline Beer Science was created, complimenting students` formation. The objective was to integrate the knowledge of biochemistry in beer production and evaluate the students' perception of importance of these. The discipline was given in 2017 and 2018, 24 students per class, with the prerequisite being Biochemistry approval. A didactic sequence was created, starting from the historical aspects and ending with a real beer production. Mains

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Edney, M. J., A. L. MacLeod, and D. E. LaBerge. "Evolution of a quality testing program for improving malting barley in Canada." Canadian Journal of Plant Science 94, no. 3 (2014): 535–44. http://dx.doi.org/10.4141/cjps2013-118.

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Edney, M. J., MacLeod, A. L. and LaBerge, D. E. 2014. Evolution of a quality testing program for improving malting barley in Canada. Can. J. Plant Sci. 94: 535–544. The quality of Canadian malting barley has continually improved since malt barley was exported in the late 1800s. Improvements were linked to a dynamic evaluation system that evolved with a better understanding of malting biochemistry and as suitable methods were developed. Methods became more accurate and more specific in their ability to define quality. They progressed from sensory evaluation, to surmising malt quality from barle

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Phiarais, Blaise P. Nic, Beatus D. Schehl, Jorge C. Oliveira, and Elke K. Arendt. "Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes." Journal of the Institute of Brewing 112, no. 4 (2006): 324–32. http://dx.doi.org/10.1002/j.2050-0416.2006.tb00738.x.

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McCleary, Barry V., Marian McNally, Dympna Monaghan та ін. "Measurement of α-Amylase Activity in White Wheat Flour, Milled Malt, and Microbial Enzyme Preparations, Using the Ceralpha Assay: Collaborative Study". Journal of AOAC INTERNATIONAL 85, № 5 (2002): 1096–102. http://dx.doi.org/10.1093/jaoac/85.5.1096.

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Abstract This study was conducted to evaluate the method performance of a rapid procedure for the measurement of α-amylase activity in flours and microbial enzyme preparations. Samples were milled (if necessary) to pass a 0.5 mm sieve and then extracted with a buffer/salt solution, and the extracts were clarified and diluted. Aliquots of diluted extract (containing α-amylase) were incubated with substrate mixture under defined conditions of pH, temperature, and time. The substrate used was nonreducing end-blocked p-nitrophenyl maltoheptaoside (BPNPG7) in the presence of excess quantities of th

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Duliński, Robert, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, and Krzysztof Żyła. "The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production." Biomolecules 10, no. 2 (2020): 166. http://dx.doi.org/10.3390/biom10020166.

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A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the we

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KAUKOVIRTA-NORJA, A., A. WIHELMSON, and K. POUTANEN. "Germination: a means to improve the functionality of oat." Agricultural and Food Science 13, no. 1-2 (2008): 100. http://dx.doi.org/10.2137/1239099041838049.

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The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable he

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Dippel, Renate, and Winfried Boos. "The Maltodextrin System of Escherichia coli: Metabolism and Transport." Journal of Bacteriology 187, no. 24 (2005): 8322–31. http://dx.doi.org/10.1128/jb.187.24.8322-8331.2005.

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ABSTRACT The maltose/maltodextrin regulon of Escherichia coli consists of 10 genes which encode a binding protein-dependent ABC transporter and four enzymes acting on maltodextrins. All mal genes are controlled by MalT, a transcriptional activator that is exclusively activated by maltotriose. By the action of amylomaltase, we prepared uniformly labeled [14C]maltodextrins from maltose up to maltoheptaose with identical specific radioactivities with respect to their glucosyl residues, which made it possible to quantitatively follow the rate of transport for each maltodextrin. Isogenic malQ mutan

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Yasmin, F., K. N. Abdul Razak, N. Abdul Samad, T. Widyawati та N. A. Yusoff. "Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of different types of vinegar". Food Research 5, № 2 (2021): 485–91. http://dx.doi.org/10.26656/fr.2017.5(2).565.

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Vinegar is regarded as a fine example of a traditional food that has several medicinal values. It is used as a home-remedy for the management of diabetes and obesity. We investigated how selected vinegar inhibit the digestive enzymes involved in carbohydrate and lipid metabolism. A total of seven types of vinegar were examined as follows: apple cider (ACV), balsamic (BV), brown rice (BRV), distilled white (DWV), malt (MV), nipah palm (NPV), and red wine (RWV) vinegar. In vitro enzyme inhibition tests were performed using α-amylase and lipase from porcine pancreas, and α-glucosidase from Saccha

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