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Enzymes: Difference between revisions
→Mashing
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* Non-specific oxidation (see [[Oxidation]]) | * Non-specific oxidation (see [[Oxidation]]) | ||
** '''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/> | ** '''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> | ||
* Other | * Other | ||