The effect of temperature on the modification of sorghum and barley during malting

R. C. Agu, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    Comparative studies of germinated sorghum and barley revealed that both cereals developed similar levels of hydrolytic enzymes especially when assessed as total amylolytic activity (diastatic power). The low level of a- amylase reported for sorghum is due to the assay procedure and may reflect differences in the properties of respective amylases. High germination temperature increased rootlet growth and ß-amylase development in both sorghum and barley malts. It also increased the a-amylase, total soluble nitrogen and extracts developed in sorghum malt but not in barley malt. In both sorghum and barley, a-amino nitrogen levels were depressed as the germinating temperature was raised. The peptide release pattern of germinated sorghum and barley were similar at high and low temperatures.

    Original languageEnglish
    Pages (from-to)501-507
    Number of pages7
    JournalProcess Biochemistry
    Volume32
    Issue number6
    DOIs
    Publication statusPublished - Aug 1997

    Fingerprint

    malting barley
    amylases
    barley
    malt
    temperature
    amino nitrogen
    peptides
    germination
    extracts
    assays
    nitrogen
    enzymes

    Keywords

    • Barley
    • Biochemical
    • Differences
    • Malting
    • Physiological
    • Similarities
    • Sorghum

    Cite this

    Agu, R. C. ; Palmer, G. H. / The effect of temperature on the modification of sorghum and barley during malting. In: Process Biochemistry. 1997 ; Vol. 32, No. 6. pp. 501-507.
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    The effect of temperature on the modification of sorghum and barley during malting. / Agu, R. C.; Palmer, G. H.

    In: Process Biochemistry, Vol. 32, No. 6, 08.1997, p. 501-507.

    Research output: Contribution to journalArticle

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