1956•Nippon Nōgeikagaku KaishiOpen access

Studies on Malt Amylase

Masayuki IKEMIYA

Abstract

In the previnus paper, it has been reported that free amylase increased during autolysis of green malt during the younger stage of germination, while in the present paper, free amylase was found to be decreasing and zymogen amylase remarkably increasing when the green malt of the later stage of germination was employed to autolysis. It is worth to note that the fluctuctuation of free and zymogen amylases during autolysis, was affected by the moisture of green malt, and by temperature of autolysis.

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Key concepts: Autolysis (biology), Amylase, Zymogen, Germination, Food science, Chemistry, Botany, Biology