Amino Acids and Proteins

Question 1

protein is - % of barley or malt kernal

Answer 1

10-14%

Question 2

protein can be (3 things)

Answer 2

1 storage, 2 structural, 3 enzymes

Question 3

how much protein will go into solution

Answer 3

35-45%

Question 4

protein structure: primary

Answer 4

amino acid sequence

Question 5

protein structure: secondary

Answer 5

alpha-helix

arrangement of polypeptides in 3D

Question 6

protein structure: Tertiary

Answer 6

entire polypeptide in space

Question 7

protein structure: Quaternary

Answer 7

non-covalent association of subunits in protein

Question 8

peptidases break

Answer 8

peptide bonds

Question 9

endo peptidases break protein up

Answer 9

from the inside —- = – –

Question 10

protein hydrolysis is mostly a function of – during mashing

Answer 10

proteolytic activity (during mashing)

Question 11

hydrophobic polypeptides make up

Answer 11

beer foam

Question 12

acidic polypeptides create polyphenols which

Answer 12

create haze and can cause colloidal instability in beer

Question 13

what temp is peptidases active

Answer 13

45-55

Question 14

what do peptidases contribute to beer

Answer 14

FAN

Question 15

four types of protein material in wort

Answer 15

peptides, amino acids, proteins, polypeptides

Question 16

what is the importance of amino acids

Answer 16

amino acids are essential nutrient for yeast growth and producing flavour

Question 17

alpha-amylase is an

Answer 17

endo enzyme

Question 18

beta-amylase is an

Answer 18

exo enzyme

Question 19

optimum pH and temp for alpha-amylase is

Answer 19

5.3-5.8 (70-75 C)

Question 20

optimum pH and temp for beta-amylase is

Answer 20

5.4-5.6 (63-65 C)

Question 21

limit dextrinases is

Answer 21

a debranching enzyme of alpha-1,6 glucosidic linkages in starch