Editing Enzymes
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Enzymes are of special importance during malting. In post-harvest maturity, harvested malting barley contains a huge amount of enzymes and their precursors. From the malting point of view, enzymes of the hydrolasis group can be classified as the most important enzymes. They can be divided into four groups (cytolytic enzymes, proteolytic enzymes, phosphatases, amylases) and the class of oxidoreductases, followed then by transferases, lyases, isomerases, and ligases.<ref>Benešová K, Běláková S, Mikulíková R, Svoboda Z. [http://kvasnyprumysl.eu/index.php/kp/article/download/95/74 Activity of proteolytic enzymes during malting and brewing.] ''Kvasný | Enzymes are of special importance during malting. In post-harvest maturity, harvested malting barley contains a huge amount of enzymes and their precursors. From the malting point of view, enzymes of the hydrolasis group can be classified as the most important enzymes. They can be divided into four groups (cytolytic enzymes, proteolytic enzymes, phosphatases, amylases) and the class of oxidoreductases, followed then by transferases, lyases, isomerases, and ligases.<ref>Benešová K, Běláková S, Mikulíková R, Svoboda Z. [http://kvasnyprumysl.eu/index.php/kp/article/download/95/74 Activity of proteolytic enzymes during malting and brewing.] ''Kvasný Průmysl.'' 2017;63(1):2–7.</ref> | ||
*Cytolytic enzymes | *Cytolytic enzymes |