[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.12925/jkocs.2009.26.1.2

Influence of the Kilning Conditions on Enzymatic Activity of Rice (Oryza sativa) Malt

Nguyen, Thach Minh (Faculty of Food and Biotechnology, Ho Chi Minh City University of Industry)
Nguyen, Xich Lien (Hochiminh City University of Technology)
Hoang, Kim Anh (Institute of Tropical Biology, Vietnamese Academy of Science and Technology)
Lee, Soo (Department of Chemical Engineering, Changwon National University)

Publication Information

Journal of the Korean Applied Science and Technology / v.26, no.1, 2009 , pp. 10-17 More about this Journal

Abstract

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, $\alpha$ -amylase, and $\beta$ -amylase in rice malt. Common rice (Oryza sativa) was steeped at $30^{\circ}C$ for 50 h, germinated at $30^{\circ}C$ for 7 days, and kilned at $50^{\circ}C$ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at $50^{\circ}C$ . The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at $50^{\circ}C$ , the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.

Keywords

Rice; enzyme activity; kilning; malting; protease activity; diastatic power; $\beta$ -amylase; $\alpha$ -amylase activity;

Citations & Related Records

Reference

1	D. E. Briggs, Malts and malting, BlackieAcademic & Professional, London, 2000, p.115
2	W. J. W. Lloyd, Environmental effects onthe biochemical phases of malt IGlning, JAmer. Soc. Brewing Chemists, 46, 8(1988)
3	J. P. M. Biazusl, A. G. Souzal , J. C.Curvelo Santana, R. R. Souza, arid E. B.Tamboug, Optimization of Drying Processof Zea Mays Malt to Use as AlternativeSource of Amylolytics Enzymes, BrazilianArchives of Biology and Technology, 48,185 (2005)
4	H. C. Nzelibe, S. Obaleye, and P.Onyenekwe, Malting characteristics ofdifferent varieties of fonio millet (Digitariaexilis), Eur. Food Research and Tech,221, 126 (2000)
5	M. J. Lewis and T. W. Young, Brewing,London, 1st ed., 1995, p. 451
6	T. Sopanen and C. Lauriere, Release andactlVlty of bound $\beta$ - amylase In agenninating barley grain, Plant Physiol,89, 244 (1989) DOI ScienceOn
7	J R. N. Taylor and H. K. Boyd, Free a-amino nitrogen production on sorghumbeer mashing, J Sci. Food and Agr. 37,1109 (2006)
8	M. Uriyo and W. E. Eigel, Duration ofkilning treatment on a-amylase, ~-amylase, and endo-(1-3)(1-4)-a-D-glucanase activity of malted sorghum(Sorghum bicolour)' ProcessBiochemistry, 35. 433 (1999)
9	A. D. Dickson and H. L. Shands, Theinfluence of the drying procedure on maltcomposition, Cereal Chemical, 19, 411(1942)
10	L. T. Mai, Methods of Food Analysispart I, Science & Technology, 1st ed.2005, p.25
11	D. E. Briggs, J. S. Hough, R. Stevens,and T. W. Young, The Technology ofMalting and Kilning. In: Malting andBrewing Science: Malt and Sweet Wort,Maryland, 2nd ed., 1981, p.173
12	J Okungbowa, J A. N. Obeta, and L. I.Ezeogu, Sorghum ~-amylase production:Relationship with grain cultivar, steepregime, steep liquor composition andkilning temperature. J Institute ofBrewing, 108, 362 (2002) DOI ScienceOn
13	P. C. Monis and J. H. Bryce, Cerealbiotechnology, Cambridge, 9th ed., 2000, p.245
14	V. Subramanian, IT. N. Sambsiva, IT.Jambunathan, D. S. Murty, and B. V. S.Reddy, The effect of malting on theextractability of proteins and itsrelationship to diastatic activity msorghum. J Cereal Sci., 21, 283 (1995) DOI ScienceOn
15	H. Evelyn, Bandonill, and C. PriscillaSanchez, Optimization of processparameters for rice (Oryza sativa I) beerproduction in the Philippines, PhilippineRice Research Institute (PHILRICE), 34,121 (2003)
16	W. Kunze, Malt Production: Barleysteeping, barley germination, malt Klning.In: Technology Brewing and Malting,Berlin, 2nd ed., 1999, p.123
17	C. Lauriere, C. Doyen, C. Thevenot, andJ Daussant, ~-Amylase in cereals. PlantPhysiol 100, 887 (1992)
18	T. A. Dyer and L. NovelIie, Kaffir corn malting and brewing studies XVI. - The Distribution and Activity of $\alpha$ -and $\beta$ - Amylases in Germinating Kaffir corn, J.Sci. Agr., 10, 49 (1966)
19	R. C. Agu and G. H. Palmer,. Enzymicbreakdown of endosperm proteins ofsorghum at different malting temperatures,J Institute of Brewing, 102, 415 (1996) DOI ScienceOn
20	B. L. Jones, R. Wrobel, L. Marinae andN. Zhang, Electrophoretic separation andcharacterisation of barley and green maltendoproteases. Proceedings of theEuropean Brewing Convention Congress,Oslo, 54, 1993, p.53
21	L. Novellie, Kaffircom malting andbrewing studies XI. Effect of maltingconditions on the diastatic power ofkaffircom malt. J Sci. Food and Agr.,13, 115 (1962) DOI
22	H. H. Wijngaard. B. P. N. Phiarais, H. M.Ulmer, D. L. Goode. and E. K. Arendt,Gluten-free beverages based onbuckwheat, Proceedings of the EuropeanBrewing Convention Congress, Prague,Fachverlag Hans Karl: NUmberg, 45,211(2005)
23	A. C. Ogbonna, S. K. C. Obi, and B. N.Okolo, Optimization of proteolyticactivities in malting sorghum. ProcessBiochemistry, 39, 711 (2004)
24	B. N. Okolo, I. L. Ezeoguand K. E.Ugwuanyi, Amylolysis of sorghum starchas influenced by cultivar, germination timeand gelatinization temperature, J oumal ofthe Institute of Brewing, 103, 371 (1997) DOI ScienceOn
25	European Brewing Convention (EBC),Analytica EBC, Hans Carl GetrankeFachverlag:Nlirnberg, 1998