Malting of Sorghum: Further Studies on Factors influencing α -Amylase Activity

By J. A. N. Obeta; J. Okungbowa; L. I. Ezeogu

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Malting of Sorghum: Further Studies on Factors influencing α -Amylase Activity

机译：高粱制麦：影响α-淀粉酶活性的因素的进一步研究

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The effects of steep regime, nature of alkaline steeping agent, and kilning condition on α-amylase development were studied for four Nigerian sorghum cultivars. Malt α-amylase activity was highly significantly (P<.001) influenced by all the four factors as well as their various assortments of interaction.

机译：研究了四种尼日利亚高粱品种的浸泡方式，碱性浸泡剂的性质和煮熟条件对α-淀粉酶发育的影响。麦芽α-淀粉酶活性受所有四个因素及其相互作用的各种类别的影响非常显着（P <.001）。

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《Journal of the Institute of Brewing》 |2000年第5期|p.295-304|共10页
作者
By J. A. N. Obeta; J. Okungbowa; L. I. Ezeogu;
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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
Sorghum malt; alkaline steep liquor; α-amylase; Kilning temperature; steep regime; cultivar;

机译：高粱麦芽;碱性浸液α-淀粉酶;烘干温度陡峭政权品种;

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专利

1. Duration of kilning treatment on α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity of malted sorghum (Sorghum bicolor) [J] . M. Uriyo, W.E. Eigel Process Biochemistry . 2000,第5期

机译：麦芽高粱的α-淀粉酶，β-淀粉酶和内切-（1,3）（1,4）-β-D-D-葡聚糖酶活性的熟化处理持续时间
2. Effect of cold shock on the enhancement of beta-amylase activity during malting and malt processability for a red sorghum intended for brewing use [J] . Bwanganga Jean-Claude Tawaba Journal of the Institute of Brewing . 2015,第2期

机译：冷激对用于酿造的红色高粱制麦芽过程中β-淀粉酶活性增强和麦芽加工性能的影响
3. Exploring diverse sorghum (Sorghum bicolor (L.) Moench) accessions for malt amylase activity [J] . Disharoon Andrew, Boyles Richard, Jordan Kathleen, Journal of the Institute of Brewing . 2021,第1期

机译：勘探麦芽淀粉酶活性的多样化高粱（高粱双子（L.）Moench）
4. High-intensity pulsed ultrasound applied on barley steeping to malt production - effect on reducing sugars and α- and β-amylase activities [C] . G. R. Carvalho, E. F. R. Tada, J. Telis-Romero Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction . 2018

机译：高强度脉冲超声波施加在大麦陡峭至麦芽生产 - 减少糖和α-和β-淀粉酶活性的影响
5. Examining the Factors Influencing the Abundance and Distribution of Sorghum (Sorghum bicolor [L.] Moench): An Analysis of the West Sahel of Sub-Saharan Africa [D] . Mundia, Clara W. 2018

机译：检查影响高粱（Sorghum bicolor [L.] Moench）丰度和分布的因素：对撒哈拉以南非洲西部萨赫勒地区的分析
6. Reducing-group production from starch by the action of α- and β-amylases of barley malt. Activity of α- and β-amylases [O] . I. A. Preece, M. Shadaksharaswamy 1949

机译：通过大麦芽的α-和β-淀粉酶的作用由淀粉产生的还原基团。 α-和β-淀粉酶的活性
7. FACTORS INFLUENCING BETA-AMYLASE ACTIVITY IN SORGHUM MALT [O] . J. R. N. Taylor, D. J. Robbins 1993

机译：影响高粱麦芽β-淀粉酶活性的因素

Malting of Sorghum: Further Studies on Factors influencing α -Amylase Activity

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