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Structural and Enzymic Changes in Germinated Barley and Rye
Author(s) -
Autio K.,
Simoinen T.,
Suortti T.,
SalmenkallioMarttila M.,
Lassila K.,
Wilhelmson A.
Publication year - 2001
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2001.tb00075.x
Subject(s) - germination , xylanase , amylase , avena , chemistry , food science , agronomy , hordeum vulgare , glucanase , enzyme , botany , poaceae , biology , biochemistry
Germination of barley and rye grains at 15°C and 56% moisture content resulted in the production of α‐amylase, β‐glucanase, endo‐β‐xylanase and α‐arabinosidase. During germination of rye, enzyme activity increased significantly after the first day, whereas in the case of barley a rapid increase was not observed until after the third or fourth day. Rye varieties produced more xylanase, whereas barley produced more α‐amylase and β‐glucanase. Of the barley samples, germinated Pokko had the highest activities of β‐glucanase, xylanase and α‐amylase, and at 46% moisture content highest degradation of cell walls on the basis of image analysis. Arve had the highest α‐arabinofuranosidase activity. Of the rye samples, Amando produced more xylanase and α‐arabinosidase than Anna. The M w of barley and rye β‐glucan decreased significantly during germination. In rye samples, residual high molecular weight arabinoxylans were still present after 4 days of germination. The mass average molecular weight (M w ) of this fraction was 3 × 10 6 .