ABSTRACT:

This study sought to improve at the molecular level the production of amylase in a typical high amylolytic Nigerian maize cultivar during malting. Hence mass spectrometry analysis was carried out on concomitant proteins such as SnRKI – interacting protein, Hsp 23.6 precursor - small heat shock proteins and AcetylCoA carboxylase fragment eluted with the â-amylase during partial purification after five day of malting. A very high score for a 63kDa Acetyl-CoA carboxylase fragment of Q7XYR1_MAIZE was found as a prominent concomitant protein. The presence of Acetyl-CoA carboxylase fragment at fifth day germination period in this study is a cause for serious concern to the incipient stoppage of starch degradation at this stage of malting. This could be a hypothetical insight into improvement of Nigerian maize during malting.