W. W. Luchsinger, D. G. Cochrane, and E. Kneen. Copyright 1960 by the American Association of Cereal Chemists, Inc.
Two endo-beta-glucanases were separated from barley green malt. The two enzymes were distinguished by their heat sensitivities, solubilities in ammonium sulfate, and pH optima. Both enzymes rapidly decreased the viscosity of barley glucan solutions. Neither enzyme was capable of decreasing the viscosity of carboxymethyl cellulose solutions; thus they were distinguished from malt cellulase.