In this study we have detected the α-amylase isoenzymes in the two barley varieties ‘Ingrid’ and ‘Pomo’. We further report on the effect of different pH and temperatures on the activities of the α-amylase I and II (following the nomenclature of MacGregor & Daussant18) in ‘Pomo’ malt, as well as the stabilising effect of Ca2+ under such different conditions. The importance of enzyme concentration and the inhibition of Hg2+ is also considered.
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Bertoft et al. (1984) studied this question.
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