Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/30/1997
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: The endoproteinases of barley and malt are responsible for converting the insoluble proteins of barley into the wort 'soluble proteins' (proteins, peptides and amino acids) that are critical for the production of good beer. In my laboratory, we are studying the biochemistry of these endoproteinases so that, by defining the processes by which protein hydrolysis normally occurs, we will be able to alter either the enzymes (via plant breeding or biotechnology) or malting and brewing processes so that worts can be prepared that yield even better beers. We have recently developed two methods that allow us to efficiently and effectively measure, for the first time, the majority of the endoproteinases that are present in barley, green malt, kilned malt and wort. Using these methods, we have found that there are few endoproteinase activities in ungerminated barley, but that nearly 50 are present in green malt. Nearly all of the activities are stable to kilning, but they are quickly inactivated during the conversion phase of mashing.