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Enzymes: Difference between revisions
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** '''Oxalate oxidase''' Active during mashing<ref name=kanbam2/> | ** '''Oxalate oxidase''' Active during mashing<ref name=kanbam2/> | ||
** '''Ascorbate (per)oxidase''' (optimal pH 5.5) - catalyzes the oxidation of [[ascorbic acid]] by hydrogen peroxide.<ref name=kanoxi>Kanauchi M. [https://www.intechopen.com/chapters/56077 Oxidative enzyme effects in malt for brewing.] In: Kanauchi M, ed. ''Brewing Technology.'' IntechOpen. 2017:29–47.</ref> Highly active during mashing.<ref name=kanbam2/> | ** '''Ascorbate (per)oxidase''' (optimal pH 5.5) - catalyzes the oxidation of [[ascorbic acid]] by hydrogen peroxide.<ref name=kanoxi>Kanauchi M. [https://www.intechopen.com/chapters/56077 Oxidative enzyme effects in malt for brewing.] In: Kanauchi M, ed. ''Brewing Technology.'' IntechOpen. 2017:29–47.</ref> Highly active during mashing.<ref name=kanbam2/> | ||
** '''Ascorbic acid oxidase''' (optimal pH 7.0, but active in a large range) - catalyzes the oxidation of ascorbic acid by O<sub>2</sub>.<ref name=kanoxi/> | |||
===Fermentation=== | ===Fermentation=== | ||