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MBAA TQ vol. 42, no. 2, 2005, pp. 120-124  |  VIEW ARTICLE
Some Relationships Between Enzyme Development, Extract Recovery, and Sugar Profile in Malted Sorghum

R. C. Agu. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Edinburgh, Scotland.

Abstract
The sorghum samples studied have different protein but similar beta-glucan contents. When the sorghum samples were malted at 30°C, similar initial patterns for the development of amylolytic enzymes were observed, but differences in the patterns of amylolytic enzyme development occurred with a longer germination period. Although the sorghum samples studied had very low levels of beta-glucan, less than 90% of the beta-glucan present in sorghum was degraded when sorghum was malted. Important relationships were observed with regard to the development of amylolytic enzymes in sorghum malt, extract recovery, and sugar spectra. While the extract recovered from sorghum malt showed good correlation with the level of alpha-amylase developed in sorghum malt, the amount of sugars (especially with regard to maltose and glucose) found in sorghum malt wort showed good correlation with the levels of beta-amylase and alpha-amylase enzymes developed when the sorghum was malted.
Keywords: amylolytic enzymes, beta-glucan, extract, malting, proteins, sorghum, sugars

 

Síntesis
Las muestras de sorgo tuvieron diferente contenidos de proteínas, pero contenidos similares de glucanos. Cuando germinado a 30°C por corto tiempo mostraron patrones similares para el desarrollo de enzimas amilolíticas, pero al alargar el tiempo de germinación se encontraron diferencias en estos patrones. A pesar que estas muestras tenían muy bajos niveles de beta-glucano, sólo se consiguió degradar menos del 90% de estos al maltear el sorgo. Se pudo observar relaciones interesantes en malta de sorgo con respecto al desarrollo de enzimas amilolíticas, extracto recuperable y la gama de azucares formados en el mosto. Hubo una buena correlación entre el extracto recuperado y el nivel de alfa-amilasa desarrollado en la malta de sorgo, mientras que la cantidad de azucares (especialmente maltosa y glucosa) en el mosto de malta de sorgo mostró una buena correlación con los niveles tanto de beta-amilasa como de alfa-amilasa en la malta.
Palabras claves: enzimas amilolíticas, beta-glucano, extracto, malteo, proteínas, sorgo, azucares