Oxalate and Oxalate Oxidase in Malt

被引：19

作者：

Kanauchi, Makoto ^{[2
]}

Milet, Jerome ^{[1
]}

Bamforth, Charles W. ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

[2] Miyagi Univ, Dept Food Management, Taihaku Ku, Sendai, Miyagi 9820215, Japan

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2009年 / 115卷 / 03期

关键词：

barley; malting; mashing; oxalate oxidase; oxalic acid; CALCIUM-OXALATE; PROTEIN; GERMIN; PURIFICATION; STORAGE; BARLEY; PLANT;

D O I：

10.1002/j.2050-0416.2009.tb00374.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Barley kernels contain a single oxalate oxidase located in the embryo and aleurone. It is already present in substantial quantities in unmalted grain and increases in activity during germination. It displays a very broad pH optimum: the optimum was at pH 4.0, but the enzyme still displayed more than 50% of its activity at pH 7. Oxalate oxidase is highly resistant to heat. However, its low affinity for oxygen suggests that it probably does not play a major role in the consumption of oxygen in mashing. The decrease in oxalic acid levels late in germination may be a result of oxalate oxidase action. Oxalic acid was not detected in raw barley.

引用

页码：232 / 237

页数：6

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