Effect of starch hydrolysis products on the determination of limit dextrinase and limit dextrinase inhibitors in barley and malt

@inproceedings{Macgregor2002EffectOS,
  title={Effect of starch hydrolysis products on the determination of limit dextrinase and limit dextrinase inhibitors in barley and malt},
  author={Alexander W. Macgregor and S. L. Bazin and Steve Schroeder},
  year={2002}
}
Abstract The activity of purified malt limit dextrinase was apparently increased by maltodextrins when enzyme activity was assayed by dyed pullulan substrates. At higher maltodextrin levels (different for each maltodextrin), the enzyme was inhibited. The apparent enzyme activation was not detected when assays were carried out with amylopectin β-limit dextrin, a more natural substrate for limit dextrinase, as substrate. Pullulanase ( Aerobacter aerogenes ) activity, when assayed with dyed… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-9 OF 9 CITATIONS

Association of HvLDI with limit dextrinase activity and malt quality in barley

VIEW 7 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Studies on barley malt kernel heterogeneity

VIEW 2 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Enzymatic conversions of starch.

VIEW 1 EXCERPT
CITES BACKGROUND

Molecular basis of barley quality

VIEW 2 EXCERPTS
CITES BACKGROUND