ABSTRACT
Against this background, we will describe in this chapter the enzymes that are responsible for the complete depolymerization of cereal ð1! 3; 1! 4)--glucans to glucose. This description will be focused on well-characterized enzymes from germinated grain and young seedlings of barley and maize and is likely to be equally relevant to the hydrolysis of ð1! 3; 1! 4)--glucans from wheat, rice, and other cereals. Finally, we will present selected examples that illustrate how a detailed understanding of enzyme structures and substrate specificities can provide opportunities for the manipulation of commercially important enzymes via newly emerging technologies, which can be used to enhance performance of these enzymes in the food industry.
