Enzyme inhibition by polyphenols of sorghum grain and malt

Daiber, K.H. (1975) Enzyme inhibition by polyphenols of sorghum grain and malt. Journal of the Science of Food and Agriculture, 26 (9). pp. 1399-1411.

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Tests on many varieties showed that grain of bird-resistant varieties had greater diastatic activity and was more extensively modified during malting than grain of nonresistant varieties. Enzyme production and activity in malt from bird-resistant varieties were unaffected by polyphenols present in the testa and nucellar layer of the grain. The bird-resistant varieties differed in their content and quality of the polyphenols which inhibit enzymes after milling of the grain. Beer made from bird-resistant varieties did not taste bitter

Item Type: Article
Author Affiliation: National Food Research Institute, Council for Scientific and Industrial Research, Pretoria, South Africa
Subjects: Crop Improvement > Genetics/Genomics
Crop Improvement > Plant Breeding
Plant Physiology and Biochemistry > Plant Physiology
Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 02 Aug 2012 03:58
Last Modified: 02 Aug 2012 03:59
Official URL: http://dx.doi.org/10.1002/jsfa.2740260920
URI: http://eprints.icrisat.ac.in/id/eprint/7120

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