Dziedzoave, N.T., Graffham, A.J., Westby, A. and Komlaga, G. (2010) Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals. Food Control, 21 (10). pp. 1349-1353. ISSN 0956-7135 (doi:https://doi.org/10.1016/j.foodcont.2010.04.008)

Full text not available from this repository.

Abstract

The activity levels of amylolytic enzymes and β-glucanase in malts prepared from four tropical cereal grains were assessed to establish the relative usefulness of these malts for production of glucose syrups. Rice malt showed the highest activity for the amylolytic enzymes, whilst millet and sorghum malts were richest in β-glucanase activity. Optimum amylolytic enzyme development in rice malts occurred between 9–13 days; and 11 days for optimum β-glucanase development in millet malt. β-Amylase was the predominant enzyme in all the cereal malts except maize, for which the predominant enzyme was α-amylase. Options for optimising the production of enzymes from the three cereals, and their potential for use in the production of glucose syrups are discussed.

Item Type:	Article
Additional Information:	[1] First published: October 2010. [2] Published as: Food Control, (2010), Vol. 21, (10), pp. 1349–1353.
Uncontrolled Keywords:	malts, enzymes, cereals
Subjects:	T Technology > T Technology (General) Q Science > Q Science (General) T Technology > TP Chemical technology Q Science > QD Chemistry
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:	Publisher Organisation Organisation
Last Modified:	13 Dec 2019 12:05
URI:	http://gala.gre.ac.uk/id/eprint/3464

Actions (login required)

View Item