VIEW ARTICLE    DOI: 10.1094/ASBCJ-35-0153

Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase. N. Van Huynh and J. Jerumanis, Université de Louvain, Section de Brasserie, 1348 Louvain-La-Neuve, Belgium- Neuve, Belgium. J. Am. Soc. Brew. Chem. 35:0153, 1977.

A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made. It consisted of extraction, precipitation, ion-exchange chromatography, gel filtration, and electrofocusing. Polyphenoloxidase was resolved into a high-molecular-weight enzyme and a low-molecular-weight one. The proportion of the two enzymes underwent variations during malting. An increase of polyphenoloxidase activity after steeping was confirmed. The mechanism involved in the enzymatic activation is discussed.

Keywords: Barley, Enzymatic activity, Malt, Oxidase, Polyphenols.