dc.contributor.author |
Taylor, JRN
|
en_US |
dc.contributor.author |
Robbins, DJ
|
en_US |
dc.date.accessioned |
2007-03-14T08:56:46Z |
en_US |
dc.date.accessioned |
2007-06-07T10:05:24Z |
|
dc.date.available |
2007-03-14T08:56:46Z |
en_US |
dc.date.available |
2007-06-07T10:05:24Z |
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dc.date.copyright |
|
en_US |
dc.date.issued |
1993-09 |
en_US |
dc.identifier.citation |
Taylor, JRN and Robbins, DJ. 1993. Factors influencing beta-amylase activity in sorghum malt. Journal of the Institute of Brewing, vol. 99(5), pp 413-416 |
en_US |
dc.identifier.issn |
0046-9750 |
en_US |
dc.identifier.uri |
http://hdl.handle.net/10204/1931
|
en_US |
dc.identifier.uri |
http://hdl.handle.net/10204/1931
|
|
dc.description.abstract |
An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in barley malt. Neither reducing agents nor papa in affected beta-amylase activity in sorghum, indicating that the enzyme is not in a bound form, unlike in barley. Isoelectric focusing indicated that sorghum beta-amylase comprises just one major and one minor isozyme of pI approximately 4.4-4.5, unlike the many isozymes all of higher pI in barley. However, like barley, sorghum beta-amylase was more temperature-labile than its alpha-amylase. Beta-amylase activity in sorghum malt was increased by germination time, high germination moisture and over the germination temperature range investigated (24-32-degrees-C), 24-degrees-C gave the highest activity. The beta-amylase activity of sorghum malts was significantly correlated with malt diastatic power, despite the fact that alpha-amylase and not beta-amylase is the predominant diastatic enzyme in sorghum malt. |
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dc.format.extent |
393468 bytes |
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dc.format.mimetype |
application/pdf |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Journal of the Institute of Brewing |
en_US |
dc.rights |
Copyright: 1993 Journal of the Institute of Brewing |
en_US |
dc.source |
|
en_US |
dc.subject |
Isoelectric focusing |
en_US |
dc.subject |
Beta-amylase |
en_US |
dc.subject |
Sorghum malt |
en_US |
dc.subject |
Germinating Conditions |
en_US |
dc.title |
Factors influencing beta-amylase activity in sorghum malt |
en_US |
dc.type |
Article |
en_US |
dc.identifier.apacitation |
Taylor, J., & Robbins, D. (1993). Factors influencing beta-amylase activity in sorghum malt. http://hdl.handle.net/10204/1931 |
en_ZA |
dc.identifier.chicagocitation |
Taylor, JRN, and DJ Robbins "Factors influencing beta-amylase activity in sorghum malt." (1993) http://hdl.handle.net/10204/1931 |
en_ZA |
dc.identifier.vancouvercitation |
Taylor J, Robbins D. Factors influencing beta-amylase activity in sorghum malt. 1993; http://hdl.handle.net/10204/1931. |
en_ZA |
dc.identifier.ris |
TY - Article
AU - Taylor, JRN
AU - Robbins, DJ
AB - An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in barley malt. Neither reducing agents nor papa in affected beta-amylase activity in sorghum, indicating that the enzyme is not in a bound form, unlike in barley. Isoelectric focusing indicated that sorghum beta-amylase comprises just one major and one minor isozyme of pI approximately 4.4-4.5, unlike the many isozymes all of higher pI in barley. However, like barley, sorghum beta-amylase was more temperature-labile than its alpha-amylase. Beta-amylase activity in sorghum malt was increased by germination time, high germination moisture and over the germination temperature range investigated (24-32-degrees-C), 24-degrees-C gave the highest activity. The beta-amylase activity of sorghum malts was significantly correlated with malt diastatic power, despite the fact that alpha-amylase and not beta-amylase is the predominant diastatic enzyme in sorghum malt.
DA - 1993-09
DB - ResearchSpace
DP - CSIR
KW - Isoelectric focusing
KW - Beta-amylase
KW - Sorghum malt
KW - Germinating Conditions
LK - https://researchspace.csir.co.za
PY - 1993
SM - 0046-9750
T1 - Factors influencing beta-amylase activity in sorghum malt
TI - Factors influencing beta-amylase activity in sorghum malt
UR - http://hdl.handle.net/10204/1931
ER -
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en_ZA |