Daiber, K.H. (1975) Enzyme inhibition by polyphenols of sorghum grain and malt. Journal of the Science of Food and Agriculture, 26 (9). pp. 1399-1411.
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Abstract
Tests on many varieties showed that grain of bird-resistant varieties had greater diastatic activity and was more extensively modified during malting than grain of nonresistant varieties. Enzyme production and activity in malt from bird-resistant varieties were unaffected by polyphenols present in the testa and nucellar layer of the grain. The bird-resistant varieties differed in their content and quality of the polyphenols which inhibit enzymes after milling of the grain. Beer made from bird-resistant varieties did not taste bitter
| Item Type: | Article |
|---|---|
| Author Affiliation: | National Food Research Institute, Council for Scientific and Industrial Research, Pretoria, South Africa |
| Subjects: | Crop Improvement > Genetics/Genomics Crop Improvement > Plant Breeding Plant Physiology and Biochemistry > Plant Physiology Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 02 Aug 2012 03:58 |
| Last Modified: | 02 Aug 2012 03:59 |
| Official URL: | http://dx.doi.org/10.1002/jsfa.2740260920 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7120 |
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