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Cereal Chem 61:415 - 418.  |  VIEW ARTICLE
Amylase Activity and Sprout Damage in Sorghum (Sorghum bicolor L. Moench).

D. S. Murty, S. Subramanian, S. Suryaprakash, H. D. Patil, and L. R. House. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Sorghum grain samples from several genotypes affected by wet and humid weather during maturation were studied. Amylase activity in the rain-affected grains ranged from 6.1 to 18.0 units per gram, whereas values below 6.7 were observed for dry-season harvests. Enzyme activity in the range of 8.2-12.6 units per gram was associated with incipient damage, while values above 12.6 were associated with visible symptoms of sprouting. Laboratory-sprouted samples (30 hr) of 15 cultivars showed an average enzyme activity of 22.8 units per gram and poor rolling, gel, and roti quality characters. Increased amylase activity was associated with decreased food quality characteristics. Studies on composites of normal and sprouted grain samples showed that 20% sprouted grains in the composite resulted in significant changes in the food-quality properties

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