Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.).
The application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of alpha-amylase inhibitory activity.
Department of Biochemistry, Gulbarga University, Karnataka, India.
V H
VH
Mulimani
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Supriya
D002523:Edible Grain / Q000201:enzymology*; D006358:Hot Temperature; D011312:Pressure; D000516:alpha-Amylases / Q000037:antagonists & inhibitors*
D000516:alpha-Amylases