Protein modification in malting sorghum
β Scribed by A.C. Ogbonna; S.K.C. Obi; B.N. Okolo
- Book ID
- 111549168
- Publisher
- Springer
- Year
- 2003
- Tongue
- English
- Weight
- 167 KB
- Volume
- 19
- Category
- Article
- ISSN
- 1573-0972
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π SIMILAR VOLUMES
In all of four malting sorghum varieties, Ξ²-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least Ξ²-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest Ξ²-glucan content
The metabolism of albumin, globulin, glutelin and prolamin in two varieties of sorghum recommended as alternatives to barley malt for brewing in Nigeria has been studied. There was a continuous degradation of prolamin and glutelin (storage proteins) with a concomitant rise in albumin and globulin (e