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Kaffircorn malting and brewing studies. IV. —The extraction and nature of the insoluble amylases of kaffircorn malts
Author(s) -
Novellie L.
Publication year - 1960
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.2740110713
Subject(s) - amylase , chemistry , brewing , extraction (chemistry) , sorghum , histidine , food science , chromatography , biochemistry , enzyme , fermentation , biology , agronomy
The α‐ and β‐amylases produced by the germination of kaffircorn may be either soluble or insoluble depending on the variety of the kaffircorn. The insoluble amylases occur chiefly in malts from ‘birdproof’ kaffircorn and sweet sorghum. The amylases of these varieties, unlike the bound amylase of barley, are active in the insoluble state. Proteins, peptone, ethylenediamine, histidine and compounds containing the group —N°C(X)·N— (where X is not oxygen) effect maximum liberation of the insoluble amylases. Partial solution is obtained with salts, surface‐active agents and certain basic substances. The release of the amylases is not a proteolytic process but possibly a desorption from the surface of an insoluble protein.