Cereal Chem 56:559 - 562.  |  VIEW ARTICLE
Enzymatic Activities in Proso Millets.

J. Skovron and K. Lorenz. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

The beta-amylase, protease, cellulase, and hemicellulase activities of eight cultivars of proso (Panicum miliaceum) millets were determined. Two of the cultivars were grown on different plots to permit study of the effects of different locations on enzyme levels. All of the cultivars showed beta-amylase, protease, cellulase, and hemicellulase activities, with the exception of one sample that showed no hemicellulase activity. Optimum pH for beta-amylase activity was approximately 5.0. Production of maltose per milliliter of extract ranged from 0.73 to 1.98 after 1 hr of incubation at pH 5.25. The pH optima for protease activity were near 3.0 and 5.0. Production of tyrosine per milliliter of extract ranged from 12.5 to 75.5 microgram after 1 hr of incubation at pH 4.8. Cellulase activity produced decreases in viscosity of the solution, which ranged from 9 to 18% after 6-hr incubation at pH 5.0. Decreases in viscosity due to hemicellulase activity ranged from 0 to 11% after 6 hr of incubation at pH 5.0. Differences in enzymatic activity appeared to relate to the location where the millets were grown. Soil differences or slightly different levels of maturity were hypothesized as reasons for these differences.