Influence of high protein digestibility sorghums on Free Amino Nitrogen (FAN) production during malting and mashing

Journal of the Institute of Brewing

Volumn 117, Issue 3, 2011, Pages 422-426

  Mugode, Luke ^a,b   Portillo, Ostilio R ^c   Hays, Dirk B ^c   Rooney, Lloyd W ^a,c   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b National Institute for Scientific and Industrial Research   (Zambia)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Exogenous proteases; Free amino nitrogen (FAN); High protein digestibility sorghums (HPDS); Malt; Mashing; Normal protein digestibility sorghums (NPDS); Sorghum

Indexed keywords

ENZYMES; FERMENTATION; NITROGEN; PROTEINS;

EXOGENOUS PROTEASES; FREE AMINO NITROGENS; MALT; MASHING; PROTEIN DIGESTIBILITY; SORGHUM;

BREWING;

EID: 80755172681     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00488.x     Document Type: Article

References (24)

1. AACC International, Crude Protein Combustion Method, Method 46-30. Approved Methods of the American Association of Cereal Chemists, 10th ed., The Association: St. Paul, MN, 2000.
2. Bidlingmeyer, B. A., Cohen, S. A. and Tarvin, T. L., Rapid analysis of amino acids using pre-column derivatization. J. Chromatog., 1984, 336, 93-104.
3. Duodu, K. G., Taylor, J. R. N., Belton, P. S. and Hamaker, B. R., Mini review: Factors affecting sorghum protein digestibility. J. Cereal Sci., 2003, 38,117-131.
4. Emmambux, M. N. and Taylor, J. R. N., Properties of heattreated sorghum and maize meals and their prolamin proteins. J. Agric. Food Chem., 2009, 57, 1045-1050.
5. European Brewery Convention, Free Amino Nitrogen of Malt by Spectrophotometry, Method 4.10. Analytica-EBC, 5th ed., Fachverlag Hans Carl: Nuremburg, 1998.
6. Evans, D. J. and Taylor, J. R. N., Influence of cultivar and germination conditions on proteolytic activities in sorghum malt. J. Inst. Brew., 1990, 96, 399-402.
7. Goode, D. L., Halbert, C. and Arendt, E. K., Optimisation of mashing conditions when mashing with unmalted sorghum and commercial enzymes. J. Am. Soc. Brew. Chem., 2003, 61, 69-78.
8. Hamaker, B. R., Kirleis, A. W., Butler, L. G., Axtell, J. D. and Mertz, E. T., Improving the in vitro protein digestibility of sorghum with reducing agents. Proc. Nat. Acad. Sci. USA, 1987, 84, 626-628.
9. International Association for Cereal Science and Technology (ICC), ICC Draft Standard No. 174, Determination of Germinative Energy of Sorghum Grain, ICC: Vienna, 2009.
10. Mackintosh, I. and Higgins, B., The development of a sorghum based lager beer in Uganda: A model of co-operation between industry and government in the development of local ingredients for the production of quality lager beer and consequential benefits for the parties involved. Aspects Appl. Biol., 2004, 72, 235-245.
11. Mokhawa, G., Ralefala, M. P., Bulawayo, B. B. and Ezeogu, L. I., Qualitative zymographic studies of major proteinases from malted sorghum (Sorghum bicolor L.) and effects of cultivar. Cereal Chem., 2009, 86, 575-581.
12. Ng'andwe, C. C., Hall, A. N. and Taylor, J. R. N., Proteolysis of sorghum endosperm proteins when mashing with raw grain plus exogenous protease and potassium metabisulphite. J. Inst. Brew., 2008, 114, 343-348.
13. O'Connor-Cox, E. S. C. and Ingledew, W. M., Wort nitrogenous sources-Their use by brewing yeasts: A review. J. Am. Soc. Brew. Chem., 1989, 47, 102-108.
14. Ogbonna, A. C., Obi, S. K. C. and Okolo, B. N., Optimization of proteolytic activities in malting sorghum. Process Biochem., 2004, 39, 711-716.
15. Oria, M. P., Hamaker, B. R., Axtell, J. D. and Huang, C.-P., A highly digestible sorghum mutant cultivar exhibits a unique folded structure of endosperm protein bodies. Proc. Nat. Acad. Sci. USA, 2000, 97, 5065-5070.
16. Oria, M. P., Hamaker, B. R., Axtell, J. D. and Shull, J. M., Resistance of sorghum α-, β-, and γ-kafirins to pepsin digestion. J. Agric. Food Chem. 1995, 43, 2148-1160.
17. Pickerell, A. T. W., The influence of free alpha-amino nitrogen in sorghum beer fermentations. J. Inst. Brew., 1986, 92, 568-571.
18. Rooney L. W. and Miller F. R., Variation in the kernel structure and kernel characteristics of sorghum. Proceedings of the International Symposium on Sorghum Grain Quality. International Crops Research Institute for the Semi-Arid Tropics: Patancheru, India, 1982, pp. 143-162.
19. Taylor, J. R. N. and Boyd, H. K., Free α-amino nitrogen production in sorghum beer mashing. J. Sci. Food Agric., 1986, 37, 1109-1117.
20. Taylor, J. R. N., Dewar, J. and Joustra, S. M., Accepted Methods in Southern Africa of Sorghum Malting and Brewing Analyses, Method No. 6, Laboratory Malting of Sorghum. Sorghum Malting Technology Course and Methods of Sorghum Grain and Malt Quality Analysis, University of Pretoria: Pretoria, 2005.
21. Taylor, J. R. N., Novellie, L. and Liebenberg, N. v. d. W., Protein body degradation in the starchy endosperm of germinating sorghum. J. Exp. Bot., 1985, 36, 1287-1295.
22. Tesso, T., Ejeta, G., Chandrashekar, A., Huang, C.-P., Tandjung, A., Lewamy, M., Axtell, J. D., and Hamaker, B. R., A novel modified endosperm texture in a mutant high-protein digestibility/high-lysine sorghum (Sorghum bicolor (L.) Moench). Cereal Chem., 2006, 83, 194-201.
23. Weaver, C. A., Hamaker, B. R. and Axtell, J. D., Discovery of grain sorghum germ plasm with high uncooked and cooked in vitro protein digestibility. Cereal Chem., 1998, 75, 665-670.
24. Winn, J. A., Mason, E., Robbins, A. L., Rooney, W. L. and Hays, D. B., QTL mapping of a high protein digestibility trait in Sorghum bicolor. Int. J. Plant Genomics 2009. (doi:10.1155/2009/471853)