Enzymes: Difference between revisions

Enzymes (edit)

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 ** '''Feruloyl esterase''' (optimal 35-47°C, pH >5.7) dissolves the ester bond between ferulic acid and arabinose (see [[Pentosans]] and [[Phenolic compounds]]).<ref name=adb/>
 ** '''Phosphorylase''' cleaves the terminal alpha-(1, 4) links in non-reducing chain ends with inorganic phosphate to release glucose-1-phosphate. Apparently its possible role in mashing has never been investigated.<ref name=bsp/>
-** '''Catalase''' catalyses the conversion of peroxides to water and ground state (unreactive) oxygen, however it is rapidly destroyed during mashing at 149°F (65°C) and therefore it is largely irrelevant in the brewhouse.<ref name=etokakpan>https://link.springer.com/article/10.1023/B:WIBI.0000043169.65135.b4</ref>
+** '''Catalase''' catalyses the conversion of peroxides to water and ground state (unreactive) oxygen, however it is rapidly destroyed during mashing at 149°F (65°C) and therefore it is largely irrelevant in the brewhouse.<ref name=etokakpan/>
-** '''Superoxide dismutase''' catalyses the formation of peroxides from superoxides which in the absence of catalase leads to the formation of the hydroxyl radical.<ref name=etokakpan/>
+** '''Superoxide dismutase''' catalyses the formation of peroxides from superoxides which in the absence of catalase leads to the formation of the hydroxyl radical.<ref name=etokakpan>EtokAkpan
+ OU. [https://link.springer.com/article/10.1023/B:WIBI.0000043169.65135.b4 Preliminary study of fat oxidation in sorghum and maize brewing.] ''World J Microbiol Biotechnol.'' 2004;20:569–573.</ref>
 ===Fermentation===