Watson, T.G. and Novellie, L. (1975) The development of amylase and maltase during the malting of Sorghum vulgare. Agrochemophysica, 7 (4). pp. 61-64.
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Abstract
Compared with the corresponding enzymes of the normal variety Barnard's Red, the alpha and beta -amylases of the bird-proof variety SSK2 were more resistant to extraction in water and the maltase was more resistant to extraction in the solvents normally employed. The insolubility is probably caused by the formation of tannin-enzyme complexes, and the improved solubility observed during malting results, at least in part, from a fall in the tannin content of the malt
| Item Type: | Article |
|---|---|
| Author Affiliation: | National Food Research Institute, Council Science and Industrial Research, Pretoria, South Africa |
| Subjects: | Crop Improvement > Genetics/Genomics Crop Improvement > Plant Breeding |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 02 Aug 2012 05:02 |
| Last Modified: | 02 Aug 2012 05:03 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7124 |
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