Open AccessIntensification of grain sprouting process using complex enzyme preparations
Author(s) -
E. M. Ourbantchik,
Л. И. Сапунова,
M. M. Galdova,
A. I. Malashenko,
I. A. Tamkovich,
I. V. Maroz,
A. M. Pauliuk
Publication year - 2019
Publication title -
vescì nacyânalʹnaj akadèmìì navuk belarusì. seryâ bìâlagìčnyh navuk
Language(s) - English
Resource type - Journals
eISSN - 2524-230X
pISSN - 1029-8940
DOI - 10.29235/1029-8940-2019-64-1-82-91
Subject(s) - sprouting , germination , cellulase , xylanase , seedling , steeping , agronomy , enzyme , food science , horticulture , biology , chemistry , biochemistry
The regimes were grounded for enzymatic treatment of food wheat and peas grain to intensify seedling production. Optimization of grain germination process envisages application at the steeping stage of cellulolytic enzyme preparations (cellulase, xylanase, β-glucanase) and amylolytic enzymes in 0.005 % concentrations during 3 h. The highest efficiency among tested biopreparations for wheat sprouting was shown by Viscoferm (Novozymes, Denmark) and Compliferm (Institute of Microbiology, NAS Belarus), whereas Viscoferm proved the most active in terms of peas germination. Enzymatic treatment results in reduced duration of wheat grain sprouting by 2–4 h, pea seed sprouting by 4–5 h on the average, and increased seedlings yield, raising thereby profitability of the process.