The determination of barley extract in barley by the enzymatic way

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00154302" target="_blank" >RIV/62156489:43210/09:00154302 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The determination of barley extract in barley by the enzymatic way
Original language description
The aim of this work was determine extract in barley by the enzymes on base proteases, cellulases, xylanases, b-glukanases and amylases. These enzymes were disintegrated components of grain of barley analogous to natural enzymes in malt; fall off so needgrain of barley malted. The grain of barley hasn't needed enzymes for disintegration compounds in the barley. The determination of extract in barley by conventional method by prepared sweet, are not practice. For information of extract in barley is usedformula by the Bishop. The formula was won experimentally and was for needs modern malting several times forced. Direct method by the help of prepared congress sweet we are making in the final malt. Preparation of the malt lasts usually 10 days; this suit in laboratory conditions does in micro-malt house. Like optimal, shows application enzymes in this succession: cellulase, xylanase, b-glukanase, a-amylase, b-amylase along with protease. In comparison with assessment by enzymatic way i
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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