Changes in β-Amylase Enzymes During Kernel Development of Barley and the Effect of Papain as an Extractant. D. E. LaBerge and B. A. Marchylo, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, Canada R3C 3G8. J. Am. Soc. Brew. Chem. 44:0016, 1986.

Two malting cultivars, Bonanza and Ellice, were investigated from floral anthesis to harvest ripeness for changes in β-amylase enzymes by isoelectric focusing and chromatofocusing. "Free" and "bound" forms of β-amylase were studied by comparing the apparent isoelectric pH (pI) values of enzymes found in thiol-free extracts with those found in extracts prepared with buffers containing a thiolated compound or with papain. Small amounts of β-amylase enzymes were detected in immature barley with apparent pI values identical to the major enzymes that appear when barley is malted.

Keywords: Barley, β-Amylase, Chromatofocusing, Isoelectric focusing