Investigating diverse barley ( Hordeum vulgare L.) germplasm for thermostability of β‐amylase: A key player of diastatic power
Author:
Affiliation:
1. Department of Biochemistry Punjab Agricultural University Ludhiana Punjab India
2. Department of Plant Breeding and Genetics Punjab Agricultural University Ludhiana Punjab India
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10596
Reference37 articles.
1. Assessment of malting characteristics of different Indian barley cultivars
2. Noncanonical interactions between serpin and β-amylase in barley grain improve β-amylase activity in vitro
3. A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process
4. Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase
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2. Exploring the variation in α-amylase activity and thermostability in green malt of diverse barley (Hordeum vulgare L.) germplasm;Journal of Plant Biochemistry and Biotechnology;2024-07-12
3. Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC;Journal of Food Composition and Analysis;2024-02
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