The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum
Diastatic activity, total protein content, water-extractable protein and water-extractable contents in malted grains of several sorghum cultivars showed wide variation. Protein fractionation studies of malted grain of selected cultivars showed that cultivars with high diastatic activity exhibited hi...
Gespeichert in:
| Veröffentlicht in: | Journal of cereal science 1995-05, Vol.21 (3), p.283-289 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 289 |
|---|---|
| container_issue | 3 |
| container_start_page | 283 |
| container_title | Journal of cereal science |
| container_volume | 21 |
| creator | Subramanian, V. Sambasiva Rao, N. Jambunathan, R. Murty, D.S. Reddy, B.V.S. |
| description | Diastatic activity, total protein content, water-extractable protein and water-extractable contents in malted grains of several sorghum cultivars showed wide variation. Protein fractionation studies of malted grain of selected cultivars showed that cultivars with high diastatic activity exhibited high amounts of albumin-globulin fraction in malted sorghum. Diastatic activity was significantly and positively correlated with the water-extractable protein and the water-extractables contents of malted grain. The data indicate that the water-extractable components are good indicators for predicting diastatic activity and indirectly the malting quality. Water-extractable protein and water-extractable determinations are simple and rapid methods that can be used to screen a large number of sorghum cultivars for malting quality. |
| doi_str_mv | 10.1006/jcrs.1995.0031 |
| format | Article |
| fullrecord | <record><control><sourceid>elsevier_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1006_jcrs_1995_0031</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0733521085700318</els_id><sourcerecordid>S0733521085700318</sourcerecordid><originalsourceid>FETCH-LOGICAL-c287t-8fea7adbd6fd1426ef7493d77246f0d406961c3c9b6228f313e5d62412167a7b3</originalsourceid><addsrcrecordid>eNp1kMtLAzEQh4MoWKtXzzl43TWP3WRzLLU-oKJoPYdsHm3KdlOSKPa_d5eKNyEwkPl9M8MHwDVGJUaI3W51TCUWoi4RovgETDASdSEEo6dggjilRU0wOgcXKW0RQmJ4E7BbbSxcOGd1hsHBZ9Vl369h6GEeG985Kp1V6zufD2PgNYZsfZ-g6g30OcE326nsQ582fg9zgHdepTz8aDjT2X-NmO_he4jrzefuEpw51SV79Vun4ON-sZo_FsuXh6f5bFlo0vBcNM4qrkxrmDO4Isw6XglqOCcVc8hUiAmGNdWiZYQ0jmJqa8NIhQlmXPGWTkF5nKtjSClaJ_fR71Q8SIzkKEuOsuQoS46yBuDmCOxV0qpzUfXapz-K1g0hrBpizTFmh-O_vI0yaW97bY2Pg0Fpgv9vww9K0H5T</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Subramanian, V. ; Sambasiva Rao, N. ; Jambunathan, R. ; Murty, D.S. ; Reddy, B.V.S.</creator><creatorcontrib>Subramanian, V. ; Sambasiva Rao, N. ; Jambunathan, R. ; Murty, D.S. ; Reddy, B.V.S.</creatorcontrib><description>Diastatic activity, total protein content, water-extractable protein and water-extractable contents in malted grains of several sorghum cultivars showed wide variation. Protein fractionation studies of malted grain of selected cultivars showed that cultivars with high diastatic activity exhibited high amounts of albumin-globulin fraction in malted sorghum. Diastatic activity was significantly and positively correlated with the water-extractable protein and the water-extractables contents of malted grain. The data indicate that the water-extractable components are good indicators for predicting diastatic activity and indirectly the malting quality. Water-extractable protein and water-extractable determinations are simple and rapid methods that can be used to screen a large number of sorghum cultivars for malting quality.</description><identifier>ISSN: 0733-5210</identifier><identifier>EISSN: 1095-9963</identifier><identifier>DOI: 10.1006/jcrs.1995.0031</identifier><identifier>CODEN: JCSCDA</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; diastatic activity ; Food industries ; Fundamental and applied biological sciences. Psychology ; protein fractions ; Sorghum malting ; water-extractable protein</subject><ispartof>Journal of cereal science, 1995-05, Vol.21 (3), p.283-289</ispartof><rights>1995</rights><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c287t-8fea7adbd6fd1426ef7493d77246f0d406961c3c9b6228f313e5d62412167a7b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1006/jcrs.1995.0031$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3541,27915,27916,45986</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3582264$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Subramanian, V.</creatorcontrib><creatorcontrib>Sambasiva Rao, N.</creatorcontrib><creatorcontrib>Jambunathan, R.</creatorcontrib><creatorcontrib>Murty, D.S.</creatorcontrib><creatorcontrib>Reddy, B.V.S.</creatorcontrib><title>The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum</title><title>Journal of cereal science</title><description>Diastatic activity, total protein content, water-extractable protein and water-extractable contents in malted grains of several sorghum cultivars showed wide variation. Protein fractionation studies of malted grain of selected cultivars showed that cultivars with high diastatic activity exhibited high amounts of albumin-globulin fraction in malted sorghum. Diastatic activity was significantly and positively correlated with the water-extractable protein and the water-extractables contents of malted grain. The data indicate that the water-extractable components are good indicators for predicting diastatic activity and indirectly the malting quality. Water-extractable protein and water-extractable determinations are simple and rapid methods that can be used to screen a large number of sorghum cultivars for malting quality.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>diastatic activity</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>protein fractions</subject><subject>Sorghum malting</subject><subject>water-extractable protein</subject><issn>0733-5210</issn><issn>1095-9963</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp1kMtLAzEQh4MoWKtXzzl43TWP3WRzLLU-oKJoPYdsHm3KdlOSKPa_d5eKNyEwkPl9M8MHwDVGJUaI3W51TCUWoi4RovgETDASdSEEo6dggjilRU0wOgcXKW0RQmJ4E7BbbSxcOGd1hsHBZ9Vl369h6GEeG985Kp1V6zufD2PgNYZsfZ-g6g30OcE326nsQ582fg9zgHdepTz8aDjT2X-NmO_he4jrzefuEpw51SV79Vun4ON-sZo_FsuXh6f5bFlo0vBcNM4qrkxrmDO4Isw6XglqOCcVc8hUiAmGNdWiZYQ0jmJqa8NIhQlmXPGWTkF5nKtjSClaJ_fR71Q8SIzkKEuOsuQoS46yBuDmCOxV0qpzUfXapz-K1g0hrBpizTFmh-O_vI0yaW97bY2Pg0Fpgv9vww9K0H5T</recordid><startdate>19950501</startdate><enddate>19950501</enddate><creator>Subramanian, V.</creator><creator>Sambasiva Rao, N.</creator><creator>Jambunathan, R.</creator><creator>Murty, D.S.</creator><creator>Reddy, B.V.S.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19950501</creationdate><title>The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum</title><author>Subramanian, V. ; Sambasiva Rao, N. ; Jambunathan, R. ; Murty, D.S. ; Reddy, B.V.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c287t-8fea7adbd6fd1426ef7493d77246f0d406961c3c9b6228f313e5d62412167a7b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>diastatic activity</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>protein fractions</topic><topic>Sorghum malting</topic><topic>water-extractable protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Subramanian, V.</creatorcontrib><creatorcontrib>Sambasiva Rao, N.</creatorcontrib><creatorcontrib>Jambunathan, R.</creatorcontrib><creatorcontrib>Murty, D.S.</creatorcontrib><creatorcontrib>Reddy, B.V.S.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of cereal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Subramanian, V.</au><au>Sambasiva Rao, N.</au><au>Jambunathan, R.</au><au>Murty, D.S.</au><au>Reddy, B.V.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum</atitle><jtitle>Journal of cereal science</jtitle><date>1995-05-01</date><risdate>1995</risdate><volume>21</volume><issue>3</issue><spage>283</spage><epage>289</epage><pages>283-289</pages><issn>0733-5210</issn><eissn>1095-9963</eissn><coden>JCSCDA</coden><abstract>Diastatic activity, total protein content, water-extractable protein and water-extractable contents in malted grains of several sorghum cultivars showed wide variation. Protein fractionation studies of malted grain of selected cultivars showed that cultivars with high diastatic activity exhibited high amounts of albumin-globulin fraction in malted sorghum. Diastatic activity was significantly and positively correlated with the water-extractable protein and the water-extractables contents of malted grain. The data indicate that the water-extractable components are good indicators for predicting diastatic activity and indirectly the malting quality. Water-extractable protein and water-extractable determinations are simple and rapid methods that can be used to screen a large number of sorghum cultivars for malting quality.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1006/jcrs.1995.0031</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0733-5210 |
| ispartof | Journal of cereal science, 1995-05, Vol.21 (3), p.283-289 |
| issn | 0733-5210 1095-9963 |
| language | eng |
| recordid | cdi_crossref_primary_10_1006_jcrs_1995_0031 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Cereal and baking product industries diastatic activity Food industries Fundamental and applied biological sciences. Psychology protein fractions Sorghum malting water-extractable protein |
| title | The Effect of Malting on the Extractability of Proteins and its Relationship to Diastatic Activity in Sorghum |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T03%3A19%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20Effect%20of%20Malting%20on%20the%20Extractability%20of%20Proteins%20and%20its%20Relationship%20to%20Diastatic%20Activity%20in%20Sorghum&rft.jtitle=Journal%20of%20cereal%20science&rft.au=Subramanian,%20V.&rft.date=1995-05-01&rft.volume=21&rft.issue=3&rft.spage=283&rft.epage=289&rft.pages=283-289&rft.issn=0733-5210&rft.eissn=1095-9963&rft.coden=JCSCDA&rft_id=info:doi/10.1006/jcrs.1995.0031&rft_dat=%3Celsevier_cross%3ES0733521085700318%3C/elsevier_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_els_id=S0733521085700318&rfr_iscdi=true |