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The enzymes of pearl millet Pennisetum typhoideum malt: Part I. Amylases.

Chandrashekhara, M. R. and Swaminathan, M. (1957) The enzymes of pearl millet Pennisetum typhoideum malt: Part I. Amylases. Journal of Scientific and Industrial Research, 16C. pp. 35-38.

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Abstract

Pearl millet (Pennisetum typhQideum) in the ungerminated Conditlon contained negligible amylase activity. Germination of the grain led to a marked increase in the alpha-amylase activity, but only a slight increase in the alpha-amylase activity. The diastatic activity of the pearl millet malt was found to be less than that reported in the literature for the malts of barley, wheat and ragi. The optimum pH for the activity of both alpha and beta-amyiases was 4·8 and the optimum temperature 60C. The critical inactivation temperature for the alpha- amylase at pH 4·8 was 45°C.

Item Type: Article
Uncontrolled Keywords: Pearl millet, amylase activity, malt
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Dec 2014 08:13
Last Modified: 01 Dec 2014 08:13
URI: http://ir.cftri.com/id/eprint/6017

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