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Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11528
Abstract: BACKGROUND Non-starch polysaccharides in wheat are dominated by arabinoxylan (AX). And the endo-1,4-β-xylanase (EC 3.2.1.8) is the most key enzyme to degrade AX. In this paper, the ability of an endo-1,4-β-xylanase extracted from wheat malt…
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Keywords:
arabinoxylan;
wheat;
water;
wheat malt ... See more keywords
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Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.01.007
Abstract: Abstract Wheat and wheat malt are known to be high quality raw materials in the beer brewing process. The size and structure of wheat arabinoxylans (AXs) and their enzymatic degradation products have a profound impact…
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Keywords:
wheat malt;
wheat;
endo xylanase;
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Published in 2019 at "Protein and peptide letters"
DOI: 10.2174/0929866526666190228144851
Abstract: BACKGROUND Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and waterinsoluble arabinoxylan (WUAX). In the mashing stage of…
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Keywords:
wheat malt;
beer;
endo xylanase;
molecular weight ... See more keywords
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Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1138664
Abstract: This study investigated the hydrolysis effect of the endopeptidase from wheat malt on the soybean meal proteins. The results indicated that the endopeptidase broke the peptide bonds of soybean meal proteins and converted the alcohol-…
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Keywords:
endopeptidase;
meal proteins;
wheat malt;
soluble proteins ... See more keywords