[Effect of temperature on the activity of enzymes hydrolyzing non-starch polysaccharides].

The temperature optimum and thermal stability of endo-beta-glucanase, beta-glucanase, pentosanase and cellobiase from the enzymic preparations used in the brewing industry to treat high amounts of unmalted barley--citorosemin Px, citorosemin P10x, amylosubtilin G10x and brew-n-zyme--were measured. In order to determine the termerature optimum the enzyme activity was assayed under standard conditions. It was found that the temperature optimum for endo-beta-glucanase of all preparations was 50 degrees, for beta-glucanase and pentosanase--40 degrees, for cellobiase--70 degrees C. The thermal stability of endo-beta-glucanase from amylosubtilin G10x and brew-n-zyme in the aqueous solution was higher than that from ditorosemin Px and P10x. The thermal stability of the latter preparations noticeably increased in the presence of substrates.