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Effect of cold shock on the enhancement of β ‐amylase activity during malting and malt processability for a red sorghum intended for brewing use
Author(s) -
Bwanganga JeanClaude Tawaba
Publication year - 2015
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/jib.207
Subject(s) - brewing , sorghum , amylase , germination , shock (circulatory) , food science , chemistry , horticulture , agronomy , biology , biochemistry , enzyme , fermentation , medicine
The low β ‐amylase activity of sorghum malt is a major concern when malts are intended for use in brewing. Several studies have shown that the germination temperature plays an important role in β ‐amylase synthesis. In this study, the cold shock treatment was envisioned as a means of improving β ‐amylase synthesis during red sorghum malting. The results show that, when a high‐frequency decrease in the germination temperature is used, the obtained malt exhibits a significantly increased β ‐amylase activity. This study shows that this increase is not sufficient to consider cold shock as a means of improving β ‐amylase activity for red sorghum brewing use, as the processabilty of the malts is unsatisfactory. Copyright © 2015 The Institute of Brewing & Distilling