Duration of kilning treatment on α-amylase, β-amylase and endo- (1,3)(1,4)-β-D-glucanase activity of malted sorghum (Sorghum bicolor)

Process Biochemistry

Volumn 35, Issue 5, 1999, Pages 433-436

  Uriyo, M ^a   Eigel, W E ^b  

^a Foods Exercise Virginia P ^*  (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Enzyme activity; Kilning treatment; Malted sorghum

Indexed keywords

AMYLASE; BETA AMYLASE; BETA GLUCAN HYDROLASE;

ARTICLE; DEHYDRATION; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME SUBSTRATE; GERMINATION; NONHUMAN; PLANT; SORGHUM;

EID: 0032751634     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(99)00071-0     Document Type: Article

References (20)

1. Almeida-Dominguez H.D., Serna-Saldivar S.O., Gomez M.H., Rooney L.W. Production and nutritional value of weaning foods from mixtures of pearl millet and cowpeas. Cereal Chem. 70:1993;14-18.
2. Hansen M., Pedersen B., Munck L., Eggum B.O. weaning food with improved energy and nutrient density prepared from germinated cereals. 1. Preparation and dietary bulk of gruels based on barley. Food Nutr Bull. 11:1989;40-45.
3. Kulkarni J.E., Kulkarni D.N., Ingle U.M. Sorghum malt-based weaning food formulations: preparation, functional properties and nutritive value. Food Nutr Bull. 13:1991;322-327.
4. Palmer G.H. Sorghum-food, beverage and brewing potentials. Process Biochem. 27:1992;145-153.
5. Aisien A.O., Palmer G.H., Stark J.R. The development of enzymes during germination and seedling growth in Nigerian sorghum. Staerke. 35:1983;316-320.
6. Marero L.M., Payumo E.M., Librando E.C., Lainez W.N., Gopez M.D., Homma S. Technology of weaning food formulations prepared from germinated cereals and legumes. J Food Sci. 9:1988;17-33.
7. Malleshi N.G., Daodu M.A., Chandrasekhar A. Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. Int J Food Sci Technol. 24:1989;511-519.
8. McCleary B.V., Codd R. Measurement of β-amylase in cereal flours and commercial enzyme preparations. J Cereal Sci. 9:1989;17-33.
9. Marchylo B., Kruger J.E. A sensitive automated assay for the determination of α-amylase in wheat flour. Cereal Chem. 55:1978;188-196.
10. Kruger J.E., Marchylo B. The use of reduced β-limit dextrin as a substrate in an automated amylase assay. Cereal Chem. 49:1972;453-458.
11. McCleary B.V. A soluble chromagenic substrate for the assay of (1,3)(1,4)-β-glucanase (lichenase). Carbohydr Polym. 6:1986;307-318.
12. Stauffer C.E. Enzyme analysis for food scientists. 1989;Van Nostrand Reinhold, New York.
13. Ratnavathi C.V., Ravi S.B. Effect of different durations of steeping and malting on the production of alpha-amylase in sorghum. J Cereal Sci. 14:1991;287-296.
14. EtokAkpan O. Comparative studies of the degradation of non-starchy polysaccharides by sorghums and barleys during malting. J Sci Food Agric. 58:1992;129-134.
15. EtokAkpan O., Palmer G.H. Comparative studies of the development of endosperm-degrading enzymes in malting sorghum and barley. World J Microbiol Biotechnol. 6:1990;406-417.
16. Palmer G.H. Enzymic degradation of sorghum endosperm cell walls of germinated sorghum. World J Microbiol Biotechnol. 7:1991;17-21.
17. Morall P., Boyd H.K., Taylor J.R.N. Effect of germination time, temperature and moisture on malting of sorghum. J Inst Brew. 92:1986;439-445.
18. Bamforth C.W., Martin H.L. The degradation of β-glucan during malting and mashing: the role of β-glucanase. J Inst Brew. 89:1983;303-307.
19. Owuama C.I., Asheno I. Studies on malting conditions for sorghum. Food Chem. 42:1994;257-260.
20. Bathgate GN. The biochemistry of malt kilning. Brewers Dig (April 1973) 60-65.