Cereal Chem 48:97 - 101.  |  VIEW ARTICLE
Comparison of Proteolysis in Five Malting Barley Varieties.

R. S. Bhatty. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Proteolytic activity of five malting barley varieties, as measured by the release of formol and nonprotein nitrogen from grain autolyzed with water at 40 C., showed no significant varietal differences. The varieties, therefore, could not be selected on the basis of proteolytic activity. Proteolysis in barley and malt was inhibited by phenylmercuryacetate and activated by thioglycollic acid, indicating the presence in the autolysates of sulfhydryl-type enzymes.