Taylor, JRNRobbins, DJ2007-03-142007-06-072007-03-142007-06-071993-09Taylor, JRN and Robbins, DJ. 1993. Factors influencing beta-amylase activity in sorghum malt. Journal of the Institute of Brewing, vol. 99(5), pp 413-4160046-9750http://hdl.handle.net/10204/1931http://hdl.handle.net/10204/1931An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in barley malt. Neither reducing agents nor papa in affected beta-amylase activity in sorghum, indicating that the enzyme is not in a bound form, unlike in barley. Isoelectric focusing indicated that sorghum beta-amylase comprises just one major and one minor isozyme of pI approximately 4.4-4.5, unlike the many isozymes all of higher pI in barley. However, like barley, sorghum beta-amylase was more temperature-labile than its alpha-amylase. Beta-amylase activity in sorghum malt was increased by germination time, high germination moisture and over the germination temperature range investigated (24-32-degrees-C), 24-degrees-C gave the highest activity. The beta-amylase activity of sorghum malts was significantly correlated with malt diastatic power, despite the fact that alpha-amylase and not beta-amylase is the predominant diastatic enzyme in sorghum malt.393468 bytesapplication/pdfenCopyright: 1993 Journal of the Institute of BrewingIsoelectric focusingBeta-amylaseSorghum maltGerminating ConditionsArticleTaylor, J., & Robbins, D. (1993). Factors influencing beta-amylase activity in sorghum malt. http://hdl.handle.net/10204/1931Taylor, JRN, and DJ Robbins "Factors influencing beta-amylase activity in sorghum malt." (1993) http://hdl.handle.net/10204/1931Taylor J, Robbins D. Factors influencing beta-amylase activity in sorghum malt. 1993; http://hdl.handle.net/10204/1931.TY - Article AU - Taylor, JRN AU - Robbins, DJ AB - An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in barley malt. Neither reducing agents nor papa in affected beta-amylase activity in sorghum, indicating that the enzyme is not in a bound form, unlike in barley. Isoelectric focusing indicated that sorghum beta-amylase comprises just one major and one minor isozyme of pI approximately 4.4-4.5, unlike the many isozymes all of higher pI in barley. However, like barley, sorghum beta-amylase was more temperature-labile than its alpha-amylase. Beta-amylase activity in sorghum malt was increased by germination time, high germination moisture and over the germination temperature range investigated (24-32-degrees-C), 24-degrees-C gave the highest activity. The beta-amylase activity of sorghum malts was significantly correlated with malt diastatic power, despite the fact that alpha-amylase and not beta-amylase is the predominant diastatic enzyme in sorghum malt. DA - 1993-09 DB - ResearchSpace DP - CSIR KW - Isoelectric focusing KW - Beta-amylase KW - Sorghum malt KW - Germinating Conditions LK - https://researchspace.csir.co.za PY - 1993 SM - 0046-9750 T1 - Factors influencing beta-amylase activity in sorghum malt TI - Factors influencing beta-amylase activity in sorghum malt UR - http://hdl.handle.net/10204/1931 ER -