Enzymic modification of sorghum endosperm during seedling growth and malting
- 1 August 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (8) , 754-759
- https://doi.org/10.1002/jsfa.2740330811
Abstract
Modification in the sorghum grain endosperm during seedling growth and malting was found to be associated mainly with increased activities of α‐amylase, endo‐β‐glucanase, limit dextrinase and endoprotease. The major starch‐degrading enzyme was α‐amylase. The activities of endo‐β‐glucanase, limit dextrinase and endoprotease were comparatively higher in the endosperm than in the embryo during seedling growth. Endo‐β‐glucanase activity appeared to be relatively low during seedling growth. The low activity of this enzyme might be partially responsible for the limited degradation of the cell walls in the endosperm of the malted grain.This publication has 10 references indexed in Scilit:
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