Kaffircorn malting and brewing studies XVI.—the distribution and activity of α- and β- amylases in germinating kaffircorn
| Autor: | L. Novellie, T. A. Dyer |
|---|---|
| Rok vydání: | 1966 |
| Předmět: |
animal structures
Nutrition and Dietetics biology business.industry Barley Malt food and beverages Embryo Sorghum biology.organism_classification Endosperm Agronomy Germination Amylases Fermentation embryonic structures biology.protein Brewing Food science Amylase Edible Grain Sugar business Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 17:449-456 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740171004 |
| Popis: | Unlike barley which possesses β-amylase activity before germination, sorghum grain is devoid of this enzyme. Both α- and β-amylase are produced during the germination of sorghum and, in any particular malting trial, the ratio of the enzymes to one another remains approximately constant throughout the trial. The actual value at which the ratio remains constant depends on the temperature of the malting and the variety but not on the watering treatment given during malting. The amylase concentration in the embryo is usually higher than in the endosperm but the total amount of amylase in the embryo is much less than in the endosperm. Although the embryo of sorghum is a minor contributor to the total amylase, it contributes more thsn does the embryo of barley to barley malt. The ratio of α- to β-amylase in the embryo differs from that found in the endosperm. In Short Red kaffircorn, a common malting variety, the embryo contained ii significantly lower percentage of αamylase than the endosperm. The opposite was found with the Birdproof and Sugar Drip varieties, the embryo being the richer in αamylase. |
| Databáze: | OpenAIRE |
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