Premium
PRODUCTION OF CORN AND LEGUME MALTS FOR USE IN HOME FERMENTATION
Author(s) -
ZAMORA AGNES F.,
FIELDS MARION L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09771.x
Subject(s) - dextrin , starch , food science , amylase , fermentation , legume , chemistry , alpha amylase , hydrolysis , corn starch , incubation , germination , agronomy , biology , biochemistry , enzyme
Aqueous extracts of amylases from germinated corn, cowpeas, chickpeas and Great Northern beans were made to determine the optimum pH, temperature and time of incubation for their activity. Starch hydrolysis, measured by starch‐iodine reaction, and amount of glucose liberated from soluble starch and from the seed starches were measured. Alpha‐amylase from corn had a lower pH and a higher temperature optima than cowpeas, chickpeas and Great Northern beans. The amylase (total dextrinizing) activities measured at the optimum pH and temperature were 18.4, 14.3 and 2.66 for corn, cowpeas and Great Northern beans respectively. Chickpeas had a very low alpha‐amylase activity. Corn and cowpea malts are more practical to use in home fermentation because they converted the starch to dextrin much faster. More reducing sugars were produced from the bean starches by corn and cowpea malts than by chickpea and Great Northern bean malts.