Kvasny Prum. 2018; 64(6): 318-322 | DOI: 10.18832/kp201838

Determination of proteolytic enzyme activity during maltingPeer-reviewed article

Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ, Renata MIKULÍKOVÁ, Zdeněk SVOBODA
Research Institute of Brewing and Malting, Malting Institute Brno, 7 Mostecká, 614 00 Brno, Czech Republic
Výzkumný ústav pivovarský a sladařský, a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno

Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides. In malting barley, they are found in small quantities, and their activation takes place only in the process of controlled germination - malt production. In germinating barley, proteases hydrolyze storage proteins to high molecular and low molecular weight degradation products while simultaneously synthesizing other proteins. The final grain modification affects significantly quality of the produced malts and subsequently also technology and characters of the produced beer.

Keywords: Proteolytické enzymy, sladování, rozluštění zrna, chromogenní substrát, azocasein

Received: September 22, 2018; Accepted: October 26, 2018; Published: December 14, 2018 

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