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DURATION OF FINAL WARM STEEP AS A CRUCIAL FACTOR IN PROTEIN MODIFICATION IN SORGHUM MALTS
Author(s) -
Okolo B. N.,
Ezeogu L. I.
Publication year - 1996
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1996.tb00905.x
Subject(s) - sorghum , free amino nitrogen , proteolysis , distilled water , chemistry , cultivar , food science , agronomy , zoology , biochemistry , biology , enzyme , chromatography , fermentation
Cold water soluble protein (CWS‐protein), cold water soluble protein modification index, total non‐protein nitrogen (TNPN), small peptide accumulation, free alpha amino nitrogen, carboxy‐peptidase and proteinase activities, all protein modification indicators in malts from two improved Nigerian sorghum cultivars were estimated after six days of malting. Grains were steeped in distilled water for a total of 48 h under four different final warm steep (40°C) treatment periods. Cultivar and duration of final warm water steep, plus their pair‐wise interactions highly significantly influenced all these protein modification indices. Sorghum ICSV 400 generally exhibited higher FAN, CWS‐protein solubilising activity and accumulation, superior amylolytic potential over proteolysis and better protein modification potential over KSV 8. Lower TNPN and TNPN‐FAN difference exhibited by ICSV 400 in spite of its higher FAN suggests superior anabolic protein turnover probably due to more efficient peptide translocation process. Proteolytic activities recorded for both cultivars were inconsistent with levels of N‐substances obtained suggesting roles for factors other than proteolysis in grain protein modification.