MBAA TQ https://doi.org/10.1094/TQ-58-3-0705-01 | 
VIEW ARTICLE
Ryohei Teraoka (1), Makoto Kanauchi (1), and Charles W. Bamforth (2). 1. Department of Food Management, Miyagi University, Hatatate Taihaku-ku Sendai Miyagi, 982-0215, Japan. 2. Sierra Nevada Brewing Company, Chico, CA 95928, U.S.A.
Abstract
Starch-degrading enzymes, notably α- and β-amylase, are present in fresh hops, dried hops, and pellets. The levels of α-amylase were found to decay on storage. Hop samples were immersed in various solutions containing sugar or starches and monitored for enzyme levels over a period of 28 days. Proportionately more α-amylase was synthesized by ground samples of hops in response to starch as the sole source of carbon in aqueous solution. When either starch or glucose was provided there was a removal of carbohydrate over time, something not observed when azide was added, suggesting that there was microbial growth in these samples. It is hypothesized that the starch-degrading enzymes reported in hop materials are primarily furnished by microorganisms.
