.BETA.-Glucanases in malt that form insoluble materials.
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- YAMASHITA Hiroshi
- Central Research Laboratories, Asahi Breweries Ltd.
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- HAYASE Fumitaka
- Department of Agricultural Chemistry, The University of Tokyo
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- KATO Hiromichi
- Department of Agricultural Chemistry, The University of Tokyo
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説明
When brewing barley malt extracts were incubated with malt β-glucans, insoluble materials were formed in the reaction mixture. To investigate the cause of this, we studied various factors that may participate in the formation of these materials. The isolated malt β-glucans were similar to barley β-glucans with the β-(1 → 3) and (1 → 4)-linkages in a molar ratio of 1:2.38, and the molecular weight was 950, 000. Three enzymes were detected and purified from malt by ammonium sulfate precipitation, ion exchange chromatography, gel filtration, and isoelectric focusing. One of these enzymes was β-(1 → 4)-D-glucanase (I) with a molecular weight of 40, 000 and an optimum pH of 5.0. The other enzyme was β-(1 → 3), (1 → 4)-D-glucan 4-glucanohydrolase, with a molecular weight of 33, 000 and an optimum pH 5.0. The third enzyme was β-(1 → 4)-D-glucanase (II), with a molecular weight of 49, 000 and an optimum pH of 4.5. Among these three β-glucanases, β-(1 →4)-D-glucanases (I) and (II) had not been identified before in malt, and β-(1 →4)-D-glucanase (II) was most stable on heat treatment and formed most of the precipitates in the reaction mixture.
収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 49 (5), 1313-1320, 1985
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681442231936
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- NII論文ID
- 130000026298
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- COI
- 1:CAS:528:DyaL2MXks12ksbc%3D
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- ISSN
- 18811280
- 00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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