浸泡条件对燕麦发芽过程中酶活性的影响

Effects of soaking conditions on enzymes activity in oats during germination

摘要: 为探究浸泡条件对燕麦发芽过程中淀粉酶、蛋白酶以及纤维素酶活力的影响,通过在不同的浸泡温度、时间和含有不同金属离子的浸泡水溶液中浸泡燕麦籽粒,测定燕麦中各酶活力随发芽时间的变化情况。研究结果表明,燕麦浸泡最优条件为浸泡温度15℃,时间8 h,浸泡水溶液添加2 mmol/L MgSO₄。在此浸泡条件下,16℃发芽10 d,发芽燕麦中的总淀粉酶、α-淀粉酶、蛋白酶和纤维素酶活力较高,分别达到54.39、25.3、0.55和1.35 U/g。

Abstract: In order to explore the effect of soaking conditions on the activity of amylase, protease and cellulose formed in the oats germination process, the activity of various enzymes in oats with germination time was measured through soaking the oat seeds in different temperatures, time and solutions with different metal ions.Results revealed that the optimal soaking conditions were 15 ℃ of soaking temperature, 8 h of soaking time, 2 mmol/L of MgSO₄ added in the soaking solution.Under these soaking conditions, the activity of total amylase, α-amylase, protease and cellulose were higher when the oats germinated at 16 ℃ for10 d, with the activity of 54.39, 25.3, 0.55 and 1.35 U/g, respectively.