SORGHUM BREWING USING SWEET-POTATO ENZYMATIC FLOUR TO INCREASE SACCHARIFICATION

被引：11

作者：

ETIM, MU ^{[1
]}

ETOKAKPAN, OU ^{[1
]}

机构：

[1] UNIV UYO,DEPT BREWING SCI & TECHNOL,PMB 1017,UYO,NIGERIA

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1992年 / 8卷 / 05期

关键词：

BETA-AMYLASE; SACCHARIFICATION; SORGHUM; SWEET POTATO;

D O I：

10.1007/BF01201950

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The diastatic activity of three sweet potato varieties was principally due to beta-amylase. Substitution of sorghum malt with sweet potato at 20% (w/v) gave a higher activity than an all-sorghum malt. Maltose in the sorghum/potato wort was 50 mg/ml, similar to that in barley malt. The free alpha amino nitrogen of the sorghum/potato worts was lower than that of the all-sorghum malt but was still within the range needed for yeast growth. Incubation of the potato enzymic extract with isolated sorghum endosperm cell walls and viscosity tests demonstrated the presence of (1 --> 3,1 --> 4)-beta-glucanase (limiting in sorghum) in the sweet potato.

引用

页码：509 / 511

页数：3

共 22 条

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