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Effect of Malting on Protein Metabolism in Two Varieties of Sorghum
Author(s) -
Anibaba Titilayo S,
Osagie Anthony U,
Adamson Ishola
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199705)74:1<20::aid-jsfa733>3.0.co;2-j
Subject(s) - glutelin , prolamin , sorghum , globulin , food science , brewing , storage protein , free amino nitrogen , chemistry , albumin , biochemistry , biology , agronomy , yeast , fermentation , immunology , gene
The metabolism of albumin, globulin, glutelin and prolamin in two varieties of sorghum recommended as alternatives to barley malt for brewing in Nigeria has been studied. There was a continuous degradation of prolamin and glutelin (storage proteins) with a concomitant rise in albumin and globulin (enzyme proteins) resulting in a synchronous rise in free amino nitrogen (FAN) during malting of SK 5912. On the other hand, all the major proteins in farafara increased at the peak of malting without a synchronous increase in FAN. When compared to the unmalted sorghum digested with external enzymes, only a quarter to half of the groups of amino acids required for yeast nutrition were obtained with malted sorghum. The production of FAN in SK 5912 malt is higher than farafara malt. FAN produced in SK 5912 malt is high enough for lager beer production therefore its recommendation as a local substitute is supported, in part, by this study. © 1997 SCI.