The changes of some enzymes activities during germination of rye kernels

• Autorzy: Kolodziejczyk P. , Michniewicz J.
• Języki publikacji: EN

Abstrakty

EN

The effect of germination on the rate of formation of some endo- and exohydrolases, important in baking, in rye kernels was examined. Germination of the rye gave increase in a-amylase, endo-b-xylanase, endo-b-glucanase, b-xylosidase, a-arabinosidase, b-glucosidase as well as endo- and exopeptidases activities. The most intensive changes of activities in the group of examined enzymes were observed for a-amylase. b-amylase activity did not significantly increase on germination. The increase of endohydrolases activities in germinating rye kernels was much more markedly compared with activities of exohydrolases.

Słowa kluczowe

EN

exoenzyme; rye; endoenzyme; enzyme activity; germination

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-04.html

Twórcy

autor

Kolodziejczyk P.

• The August Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Michniewicz J.

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