AbstractThe effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures below the usual gelatinisation range can still cause at least partial susceptibility to amylolysis. With the malt, the presence of the amylases during heating at such temperatures results in a direct attack on the raw starch as well as that on any which has been gelatinised. The partial gelatinisation is not influenced by acidity, but a low pH prevents the enzymic attack on the raw starch.
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