Modification of starch during malting of sorghum /
(MW 3.0 X 1 03 to 6.1 X 103 ) developed during malting in
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (MW 3.0 X 1 03 to 6.1 X 103 ) developed during malting in activities were not as high. activities. The amount of soluble amylopectin at 850C all varieties. After 5 days of malting, dextrin content amylase activities were highest in Dorado and lowest in amylase activity was 65% of a commercial barley malt and ATx630*R3338 (intermediate, waxy endosperm) were able to ATx623*SC1 03 had the highest amount of sugars (1 1.6%) and ATx630*R3338, and ATx623*SC1 03 were malted according to carbohydrates more efficiently than Dorado although enzyme commercial barley malt sample contained 10.6% sugars. decreased during malting for all varieties. The amount of development was delayed in Malisor 84-7 and Tortillero until endosperm varieties during germination. Malting increased enzyme activities. ATx623*SC1 03 (soft, normal endosperm) Five sorghum varieties, Dorado, Malisor 84-7, Tortillero, germination day 1 or 2. ATx630*R3338 produced significantly increased with longer germination time. Apparent starch loss longer germination time. After 5 days of malting, ot- and B- losses (DML) and (x- and B-amylase activities increased with Malisor 84-7. (x-Amylase activity in Dorado was 70% and B- Malisor 847 had the lowest amount of sugars (6.6%). A malt. Enzyme activity, endosperm composition (normal versus mobilize starch and accumulate lower molecular weight more dextrins during the germination period. Dextrin content of the commercial barley malt was 15.6%. Total sugars (DP 1 ranged from 19.5% (Dorado) to 5.1% (Malisor 84-7) Dextrin reference. Starch decreased and enzyme susceptible starch soluble amylopectin at 1200C decreased for all normal standard procedures and monitored for malting quality and starch during malting. Few changes in the starch profile starch modification during a 5 day malting period. Dry matter Sucrose and glucose were the predominant sugars detected in the proportion of starch soluble at 1200 and 850C. Dextrins to DP 6) increased during malting. After 5 days of malting, was highly correlated with DML and a- and B-amylase waxy), and endosperm hardness affect the modification of were seen in Malisor 84-7 during malting possibly due to low |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xiv, 150 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |