Oxalate and oxalate oxidase in malt.
Oxalate and oxalate oxidase in malt.
复制标题
麦芽中的草酸和草酸氧化酶。
DOI：
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发表时间：
2009
期刊：
影响因子：
--
通讯作者：
C. Bamforth
中科院分区：
文献类型：
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作者：
M. Kanauchi;J. Milet;C. Bamforth
大麦籽粒含有单一的草酸氧化酶，位于胚和糊粉层中。它已经在未发芽的谷物中大量存在，并在发芽过程中增加活性。它显示出非常宽的pH最适值：最适值为pH 4.0，但该酶在pH 7时仍显示出超过50%的活性。草酸氧化酶具有很强的耐热性。然而，它对氧的低亲和力表明它可能在糖化过程中对氧的消耗不起主要作用。在萌发后期草酸水平的降低可能是草酸氧化酶作用的结果。生大麦中未检出草酸。
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.
影响因子：
3.8
作者：
Keates, SE;Tarlyn, NM;Franceschi, VR
通讯作者：
Franceschi, VR