Comparative studies of the degradation of non‐starchy polysaccharides by sorghums and barleys during malting | Zendy

Etokakpan Okokon U | Zendy

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Comparative studies of the degradation of non‐starchy polysaccharides by sorghums and barleys during malting

Author(s) -

Etokakpan Okokon U

Publication year - 1992

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.2740580121

Subject(s) - endosperm , sorghum , glucan , polysaccharide , hordeum vulgare , sorghum bicolor , hordeum , agronomy , biology , poaceae , glucanase , caryopsis , degradation (telecommunications) , food science , hydrolysis , botany , enzyme , biochemistry , telecommunications , computer science

The β‐D‐glucan of whole grains of four sorghum ( Sorghum bicolor (L) Moench) varieties grown in Nigeria, unlike those of barley, is not significantly reduced during malting. Pentosan level, while enhanced in barley ( Hordeum rulgare L) during the same period, dropped in sorghum. Apparently sorghums have very low β‐D‐glucan degrading endo β 1–3,1‐4 glucanase activity as observed from their failure to hydrolyse their isolated endosperm cell walls and barley β‐D‐glucan extracted in water at 40°C.

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