Enzymes: Difference between revisions
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** '''β-D-xylosidase''' releases xylose and xylooligosaccharides<ref name=schwarz/> | ** '''β-D-xylosidase''' releases xylose and xylooligosaccharides<ref name=schwarz/> | ||
** '''α-L-arabinofuranosidase''' releases the corresponding furanosidase<ref name=schwarz/> | ** '''α-L-arabinofuranosidase''' releases the corresponding furanosidase<ref name=schwarz/> | ||
** '''Peroxidase''' (optimal >60°C, pH 6.2) generates free radicals from various organic and inorganic substrates.<ref name=esslinger>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Requires [[iron]] coenzyme.<ref name=bsp/> Peroxidase can retain its activity even at 80°C.<ref name=poyri/> Peroxidases catalyze the oxidation of polyphenols.<ref name=adb/> Barley malt contains remarkably high activity of the many peroxidase iso-enzymes, giving evidence for the importance of hydrogen peroxide reactions.<ref name=muller95>Muller R. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1997.tb00961.x The formation of hydrogen peroxide during oxidation of thiol-containing proteins.] ''J Inst Brew.'' 1997;103(5):307–310.</ref> Peroxidases are considered to act mostly on the oxidation of polyphenols.<ref name=poyri/> Many different peroxidases exist and vary by the variety of barley.<ref name=mahalingam>Mahalingam R. [https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-016-3408-5 Shotgun proteomics of the barley seed proteome.] ''BMC Genomics.'' 2017;18(44).</ref> | ** '''Peroxidase''' (optimal >60°C, pH 6.2) generates free radicals from various organic and inorganic substrates.<ref name=esslinger>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Requires [[iron]] coenzyme.<ref name=bsp/> Peroxidase can retain its activity even at 80°C.<ref name=poyri/> Peroxidases catalyze the oxidation of polyphenols.<ref name=adb/> Barley malt contains remarkably high activity of the many peroxidase iso-enzymes, giving evidence for the importance of hydrogen peroxide reactions.<ref name=muller95>Muller R. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1997.tb00961.x The formation of hydrogen peroxide during oxidation of thiol-containing proteins.] ''J Inst Brew.'' 1997;103(5):307–310.</ref> Peroxidases are considered to act mostly on the oxidation of polyphenols.<ref name=poyri/> Many different peroxidases exist and vary by the variety of barley.<ref name=mahalingam>Mahalingam R. [https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-016-3408-5 Shotgun proteomics of the barley seed proteome.] ''BMC Genomics.'' 2017;18(44).</ref> | ||