Preparation of malt high in alpha-1,6-hydrolase

Details Preparation of malt high in alpha-1,6-hydrolase Preparation of malt high in alpha-1,6-hydrolase

1978-07-28

1981-02-17

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

426 16, 426 29, 426 64, 435 93, 435 99, 435100, 435185, C12P 1916, C12P 1912, A23L 1202, C12C 104

Patent

active

042516307

ABSTRACT:
Malt having a high content of alpha-1,6-hydrolase activity is prepared by germinating previously steeped barely until the average acrospire reaches a length of at least 11/4 times the average length of the kernals and it contains at least 55 units of alpha-1,6-hydrolase activity per gram of malt. The malt provides more complete hydrolyzing of starch to glucose and maltose, and it is useful in producing low carbohydrate beer, in producing distilled alcoholic beverages and in producing maltose syrup.

REFERENCES:
patent: 3908021 (1975-09-01), Rehberger et al.
DeClerck J. A. Textbook of Brewing, vol. one Chapman & Hall Ltd., London 1957, (pp. 140-156 and 181-187).
Radley, J. A., Starch and Its Derivatives, vol. 2, 3rd ed. Chapman & Hall Ltd. London, 1953, (pp. 78-80).

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