Kvasny Prum. 1979; 25(11): 241-245 | DOI: 10.18832/kp1979036

Determation of α- and β-Amylase Activity in the Malt.Peer-reviewed article

I. HLAVÁČEK, B. KRÁLOVÁ, J. MOŠTEK

In the presented study the authors followed the inhibition of thr amylase activity using riboflavin and the chelating agent. Conditions under which the a-amylase activiti is practically completely inhibited, while the β-amylase activity remains untouched, were also studied. A rapid and simple method of determination of α- and β-amylase activity in the malt was established. The metod is based on the inaktivation of α-amylase with riboflavin or Chelaton 3 solution (EDTA), is precise, rapid, and suitable for the determination of α- and β-amylase activity in the germinating barley,performed in control brewery laboratories. The results obtained by this method are in full agreement whith those obtained by other authors.
(In Czech, English summary only)

Keywords: malt, activity, α-amylase, β-amylase

Published: November 1, 1979