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Title:

β-d-Glucosidase as “key enzyme” for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring

Document type:
Zeitschriftenaufsatz
Author(s):
Tokpohozin, Sedjro Emile; Fischer, Susann; Sacher, Bertram; Becker, Thomas
Abstract:
Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosida...     »
Keywords:
Sorghum-beer Dhurrin residue Ethyl carbamate β--Glucosidase Beer bio-flavoring
Journal title:
Food and Chemical Toxicology
Year:
2016
Journal volume:
97
Pages contribution:
217-223
Fulltext / DOI:
doi:10.1016/j.fct.2016.09.015
WWW:
http://www.sciencedirect.com/science/article/pii/S0278691516303301
Print-ISSN:
0278-6915
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