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Kaffircorn malting and brewing studies. III. –Determination of amylases in kaffircorn malts
Author(s) -
Novellie L.
Publication year - 1959
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/jsfa.2740100808
Subject(s) - brewing , amylase , food science , chemistry , extraction (chemistry) , chromatography , fermentation , enzyme , biochemistry
New and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β‐amylase content and because of the presence of insoluble but active α‐ and β‐amylases in malts made from certain varieties of kaffircorn. The amylases have been estimated, either after extraction from the malt or in situ , by measuring either the saccharifying or dextrinising activity. The accuracy, application and interpretation of these methods for brewing and research purposes are discussed.