Premium
INFLUENCE OF CULTIVAR AND STEEP REGIME ON SOME PROTEIN RELATED PROPERTIES OF SORGHUM MALTS
Author(s) -
Ezeogu L. I.,
Okolo B. N.
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.tb00917.x
Subject(s) - steeping , cultivar , sorghum , chemistry , free amino nitrogen , proteolysis , food science , agronomy , horticulture , botany , biology , biochemistry , enzyme , wine
Cold water extract (CWE), cold water soluble protein (CWS‐protein), CWS‐protein modification and free alpha amino nitrogen (FAN) were determined for three improved Nigerian sorghum cultivars malted under four different steep conditions. The levels of these variables in the sorghum malts differed significantly when malted under identical steep regimes. This indicates that soluble protein accumulation and modification in these grains are cultivar dependent. Grains exposed to a combination of air rest cycles and final warm steeping gave highest values of cold water solubles, CWS‐protein modification and FAN. Amylolytic activity was enhanced over the rate of proteolysis when grains were steeped under regimes incorporating final warm steep. Cultivar SK 5912 with highest soluble protein solubilisation activity showed lowest FAN accumulation under all steep regimes suggesting roles for factors other than proteolysis in FAN accumulation.