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Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes
Author(s) -
Dlamini Bhekisisa C,
Buys Elna M,
Taylor John RN
Publication year - 2014
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.6739
Subject(s) - sorghum , tannin , protease , food science , amino acid , proteases , chemistry , enzyme , biochemistry , biology , agronomy
BACKGROUND Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non‐tannin versus white type II tannin) on free amino nitrogen ( FAN ) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C). RESULTS With grain in the absence of exogenous proteases, white non‐tannin sorghum produced substantially higher levels of FAN than white type II tannin sorghum, due to the tannins in the latter. Incubating sorghum grain with neutral proteinase and amino‐peptidase in combination improved FAN production. The two sorghum types produced similar FAN levels when malted and incubated in the absence of the exogenous proteases. When both sorghums were malted and incubated with neutral proteinase alone substantially more FAN yield (124–126 mg 100 g −1 ) occurred than with grains (61–84 mg 100 g −1 ). The combination of amino‐peptidase and proteinase did not improve FAN further. Neither, did malting influence wort free amino acid profile. Group B amino acids constituted the highest percentage (42–47%). CONCLUSION With grain, white non‐tannin sorghum plus proteinase and amino‐peptidase yields the highest FAN , with malt both white non‐tannin and white type II tannin sorghums plus proteinase yield the highest FAN . © 2014 Society of Chemical Industry