Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality

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dc.contributor.author Mezgebe, A.G. (Abadi)
dc.contributor.author Abegaz, Kebede
dc.contributor.author Taylor, J.R.N. (John Reginald Nuttall)
dc.date.accessioned 2018-09-07T11:27:27Z
dc.date.issued 2018-01
dc.description.abstract This study determined the relationship between waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum and malting quality with the aim of replacing barley malt in arid, tropical regions. Eight sorghum lines with differing endosperm traits: waxy, heterowaxy, waxy-HD, non-waxy-HD and non-waxy-normal digestibility traits were malted at a laboratory scale and their malt quality and modification during malting were studied. Malt from waxy and heterowaxy sorghum lines generally had improved endosperm modification and starch granule degradation. Only non-waxy-HD and one waxy line malts exhibited clear evidence of endosperm protein degradation. Malt α-amylase activity of the sorghum lines varied more than β-amylase activity but neither were evidently affected by the traits. Malt from waxy lines had improved HWE and FAN. Principal component analysis showed that waxy lines were associated with high HWE, FAN, starch and protein loss. The improved malt quality was probably due to the better starch granule swelling property of amylopectin which could have facilitated hydrolysis by amylases and proteases. This study shows that although β-amylase activity is not affected by the waxy trait, white tan-plant waxy sorghum produces higher quality malt than regular sorghum and has potential as a better partial barley malt replacement for brewing. en_ZA
dc.description.department Food Science en_ZA
dc.description.embargo 2019-01-01
dc.description.librarian hj2018 en_ZA
dc.description.sponsorship The American People provided to the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet (SMIL) through the United States Agency for International Development (USAID) under Cooperative Agreement No. AID-OAA-A-13-00047. en_ZA
dc.description.uri http://www.elsevier.com/locate/jcs en_ZA
dc.identifier.citation Mezgebe, A.G., Abegaz, K. & Taylor J.R.N. 2018, 'Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality', Journal of Cereal Science, vol. 79, pp. 319-327. en_ZA
dc.identifier.issn 0733-5210 (print)
dc.identifier.issn 1095-9963 (online)
dc.identifier.other 10.1016/j.jcs.2017.11.015
dc.identifier.uri http://hdl.handle.net/2263/66484
dc.language.iso en en_ZA
dc.publisher Elsevier en_ZA
dc.rights © 2017 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Journal of Cereal Science, vol. 79, pp. 319-327, 2018. doi : 10.1016/j.jcs.2017.11.015. en_ZA
dc.subject Amylopectin en_ZA
dc.subject Malting en_ZA
dc.subject Protein digestibility en_ZA
dc.subject Sorghum en_ZA
dc.title Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality en_ZA
dc.type Postprint Article en_ZA


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