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ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES
Author(s) -
Agu R. C.,
Palmer G. H.
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.tb00924.x
Subject(s) - mashing , endosperm , free amino nitrogen , sorghum , brewing , maltose , starch , chemistry , food science , enzyme , amino acid , nitrogen , yeast , biochemistry , agronomy , biology , fermentation , organic chemistry
Enzymic breakdown of endosperm proteins of sorghum was more effective at 20°C than at 25°C and 30°C, as regards total protein solubilization, α‐amino nitrogen and peptide production. Although the embryos (axes and scutella), of the three temperature treatments contained similar quantities of protein, it appeared that less proteins, in terms of amino acids and peptides, were transferred to the roots during malting at 30°C than at 25°C and 20°C. During mashing, higher levels of peptides but lower levels of α‐amino nitrogen and total soluble nitrogen were released in an infusion mash at 65°C than in a decantation mash where enzymically active wort was decanted and used to mash gelatinized sorghum starch at 65°C. Although more of the maltose‐producing enzyme—β—amylase was found in sorghum malts made at 25°C and 30°C than at 20°C, it would seem that, for sorghum, malting temperature of 20°C to 25°C were optimal as regards protein breakdown during malting. The protein breakdown produced when sorghum is malted at 20°C is comparable to that found in barley malt and should support similar levels of adjuncts and yeast growth during brewing.