Six grain samples namely barley, maize, millet, rice, sorghum and wheat were tested for enzyme levels (amylase, protease and lipase) in order to assess their malting characteristics, using barley as a standard. The levels of the enzymes were estimated in the whole dry grains, 24h steeped, 24h sprouted and 48h sprouted grains. A combined statistical analysis of linear regression and analysis of variance were used to test for enzyme interaction, similarities and interspecific relationship between the cereals. The estimated interspecific relationship between sorghum and barley was 84% based on the three enzymes, while millet had 75%. All the sprouted cereals with the exception of the standard barley had high lipase levels. This possibly suggests certain limitations as regards to production of off-flavours. Malt prepared from maize, sorghum, rice and millet had comparable protease levels with barley (P>0.05). The malts prepared from maize, millet, rice, sorghum and wheat had comparatively low alpha-amylase levels when compared with the standard barley. Multiple linear regressions showed amylase was dependent on lipase and protease. The relationship was not affected by either soaking (steeping) or sprouting of the grains. The implications of these findings suggest that a combination of these cereals might give good malt for food applications.
| Published in | Advances in Biochemistry (Volume 2, Issue 5) |
| DOI | 10.11648/j.ab.20140205.14 |
| Page(s) | 76-79 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Amylase, Lipase, Protease, Malting, Cereals
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APA Style
Mohammed Adamu Milala, Emmanuel Othumba Addy. (2014). Hydrolytic Enzyme Levels in Malted Cereals. Advances in Biochemistry, 2(5), 76-79. https://doi.org/10.11648/j.ab.20140205.14
ACS Style
Mohammed Adamu Milala; Emmanuel Othumba Addy. Hydrolytic Enzyme Levels in Malted Cereals. Adv. Biochem. 2014, 2(5), 76-79. doi: 10.11648/j.ab.20140205.14
AMA Style
Mohammed Adamu Milala, Emmanuel Othumba Addy. Hydrolytic Enzyme Levels in Malted Cereals. Adv Biochem. 2014;2(5):76-79. doi: 10.11648/j.ab.20140205.14
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Download@article{10.11648/j.ab.20140205.14,
author = {Mohammed Adamu Milala and Emmanuel Othumba Addy},
title = {Hydrolytic Enzyme Levels in Malted Cereals},
journal = {Advances in Biochemistry},
volume = {2},
number = {5},
pages = {76-79},
doi = {10.11648/j.ab.20140205.14},
url = {https://doi.org/10.11648/j.ab.20140205.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20140205.14},
abstract = {Six grain samples namely barley, maize, millet, rice, sorghum and wheat were tested for enzyme levels (amylase, protease and lipase) in order to assess their malting characteristics, using barley as a standard. The levels of the enzymes were estimated in the whole dry grains, 24h steeped, 24h sprouted and 48h sprouted grains. A combined statistical analysis of linear regression and analysis of variance were used to test for enzyme interaction, similarities and interspecific relationship between the cereals. The estimated interspecific relationship between sorghum and barley was 84% based on the three enzymes, while millet had 75%. All the sprouted cereals with the exception of the standard barley had high lipase levels. This possibly suggests certain limitations as regards to production of off-flavours. Malt prepared from maize, sorghum, rice and millet had comparable protease levels with barley (P>0.05). The malts prepared from maize, millet, rice, sorghum and wheat had comparatively low alpha-amylase levels when compared with the standard barley. Multiple linear regressions showed amylase was dependent on lipase and protease. The relationship was not affected by either soaking (steeping) or sprouting of the grains. The implications of these findings suggest that a combination of these cereals might give good malt for food applications.},
year = {2014}
}
TY - JOUR T1 - Hydrolytic Enzyme Levels in Malted Cereals AU - Mohammed Adamu Milala AU - Emmanuel Othumba Addy Y1 - 2014/11/10 PY - 2014 N1 - https://doi.org/10.11648/j.ab.20140205.14 DO - 10.11648/j.ab.20140205.14 T2 - Advances in Biochemistry JF - Advances in Biochemistry JO - Advances in Biochemistry SP - 76 EP - 79 PB - Science Publishing Group SN - 2329-0862 UR - https://doi.org/10.11648/j.ab.20140205.14 AB - Six grain samples namely barley, maize, millet, rice, sorghum and wheat were tested for enzyme levels (amylase, protease and lipase) in order to assess their malting characteristics, using barley as a standard. The levels of the enzymes were estimated in the whole dry grains, 24h steeped, 24h sprouted and 48h sprouted grains. A combined statistical analysis of linear regression and analysis of variance were used to test for enzyme interaction, similarities and interspecific relationship between the cereals. The estimated interspecific relationship between sorghum and barley was 84% based on the three enzymes, while millet had 75%. All the sprouted cereals with the exception of the standard barley had high lipase levels. This possibly suggests certain limitations as regards to production of off-flavours. Malt prepared from maize, sorghum, rice and millet had comparable protease levels with barley (P>0.05). The malts prepared from maize, millet, rice, sorghum and wheat had comparatively low alpha-amylase levels when compared with the standard barley. Multiple linear regressions showed amylase was dependent on lipase and protease. The relationship was not affected by either soaking (steeping) or sprouting of the grains. The implications of these findings suggest that a combination of these cereals might give good malt for food applications. VL - 2 IS - 5 ER -
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