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Kaffircorn malting and brewing studies XVI .—the distribution and activity of α‐ and β‐ amylases in germinating kaffircorn
Author(s) -
Dyer T. A.,
Novellie L.
Publication year - 1966
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.2740171004
Subject(s) - endosperm , amylase , sorghum , germination , embryo , brewing , biology , mashing , agronomy , food science , botany , enzyme , chemistry , horticulture , biochemistry , fermentation , microbiology and biotechnology
Unlike barley which possesses β‐amylase activity before germination, sorghum grain is devoid of this enzyme. Both α‐ and β‐amylase are produced during the germination of sorghum and, in any particular malting trial, the ratio of the enzymes to one another remains approximately constant throughout the trial. The actual value at which the ratio remains constant depends on the temperature of the malting and the variety but not on the watering treatment given during malting. The amylase concentration in the embryo is usually higher than in the endosperm but the total amount of amylase in the embryo is much less than in the endosperm. Although the embryo of sorghum is a minor contributor to the total amylase, it contributes more thsn does the embryo of barley to barley malt. The ratio of α‐ to β‐amylase in the embryo differs from that found in the endosperm. In Short Red kaffircorn, a common malting variety, the embryo contained ii significantly lower percentage of αamylase than the endosperm. The opposite was found with the Birdproof and Sugar Drip varieties, the embryo being the richer in αamylase.