Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn malts

Autor:	L. Novellie
Rok vydání:	1959
Předmět:	Nutrition and Dietetics biology Chemistry business.industry food and beverages immune system diseases hemic and lymphatic diseases biology.protein Brewing Amylase Food science business Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 10:441-449
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740100808
Popis:	New and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β-amylase content and because of the presence of insoluble but active α- and β-amylases in malts made from certain varieties of kaffircorn. The amylases have been estimated, either after extraction from the malt or in situ, by measuring either the saccharifying or dextrinising activity. The accuracy, application and interpretation of these methods for brewing and research purposes are discussed.
Databáze:	OpenAIRE
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