Abstract
Peroxidase activity was demonstrated in dry and germinating sorghum seeds. The specific activity increased about 14-fold during malting for a 96-hour period. On the average about 41% of peroxidase activity was located in the endosperm, and the remaining 56% in the acrospire and rootlet of sorghum malt. The crude enzyme extract retained 77%, 17.5% and 7.6% of activity after heating at 60°, 70° and 80°C, respectively. More than 50% of the peroxidase activity in the finished malt survived mashing at 65°C. Optimum activity was recorded at pH 5.5 which falls within the observed pH range of sorghum worts. The level of residual peroxidase activity in the wort differed with sorghum species.
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