Malting sorghum

Malleshi, N. G. and Klopfenstein, C. F. (1998a). Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. J. Food Sci. Technol. 35,247-249. 

From the variation of with temperature (when Michaelis conditions hold), the heat and entropy of formation of the enzyme — substrate complex can be found. Such calculations have been made for the alpha-amylase from pig pancreas, and the alpha- and beta-amylases from malted sorghum. ... 

Crystalline alpha-amylases have been prepared from hog pancreas, human pancreas and saliva, " rat pancreas, malted barley, Aspergillus oryzae, - - Pseudomonas saccharophila, Bacillus subtilis, °- Bacillus coagulans, and Bacillus stearothermoph-ilus, whilst extensively purified enzymes have been obtained from malted sorghum, soya beans,broad beans, malted wheat, pigeon pancreas, and shore crab. The preparative procedures usually involve precipitations by ammonium sulfate and acetone. 

The amino acid compositions of the alpha-amylase from human saliva, hog pancreas, Bacillus suhtilfs, B. stearothermo-philus, Aspergillus oryzae, and malted sorghum have been determined and are shown in Table III. The results show that alpha-amylases from these different sources differ widely in structure. In particular, it is to be noted that cystine and cysteine were not found in the alpha-amylase from B. subtilis. The sequence of amino acids or the three-dimensional structure of any one alpha-amylase is not yet known. The enzyme from A. oryzae differs from the others further, because it is a glycoprotein containing a small proportion of carbo-hydrate. ... 

Human saliva Hog pancreas Bacillus subtUis - Bacillus stearo-thermophilus Aspergillus oryzae - Malted sorghum ... 

The amino acid compositions of the beta-amylase from sweet potato, soya bean, wheat, and malted sorghum have been determined, and are shown in Table XIII. These results may suggest that the beta-amylase from these different sources differs in structure. This is, perhaps, not surprising, but it should be noted that the sorghum amylase contained 9% of pentose, and the important, sulfiir-containing amino acid cysteine was not reported and the soya-bean enzyme still contained traces of aipba-amylase and phosphatase. The sequence of amino acids, or the three-dimensional structure of any... 

Sweet potato "" Soya bean"" Malted sorghum"" Wheat "... 

The enzymes from malt sorghum and sweet potato were completely homogeneous by both gel and free-solution electrophoresis, and the three individual wheat components and the soya-bean enzyme were essentially homogeneous a mixture of the three wheat enzymes, however, gave three discernible peaks. Sedimentation studies on the wheat enzymes in the presence of iodine and potassium iodate showed no change in the sedimentation coefficient under these conditions, indicating the absence of intermolecular S — S bonding. There was also, from sedimentation, no evidence of dissociation into subunits in the presence of 8 M urea. 

A carbohydrase-free limit dextrinase from malted sorghum flour readily... 

In traditional brewing, malt can be replaced by unmalted cereals (barley, corn, rice, sorghum, millet, etc.) or other starchy substances (e.g., cassava, sago, yam- or arrow-roots) by simultaneous addition of appropriate amounts of protease and amylolytic enzymes with beta-glucanase effect. 

This paper deals with the acid hydrolyzates of cornstarch and sorghum starch. Acid hydrolyzates of other starches are equally adaptable but are of lesser importance in the United States because of economic considerations the same may be said of malt and maltose sirups made by enzymic hydrolysis. 

Watson, T.G., 1975, Inhibition of microbial fermentation by sorghum grain and malt, J. Appl. Bacteriol., 38 133. 

Beta T, Rooney LW, Marovatsanga LT, Taylor JRN. 2000. Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum. Journal of Cereal Science 31 295-302. 

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