Enzymatic activity of grains of different varieties of spring barley

Abstract

Abstract The paper presents studies of the enzymatic activity of barley grains of different varieties. In experiments with different varieties of malting barley, the activity of isoforms of amylolytic enzymes was determined at pH = 5.5, 7.0, 8.0 using a phosphate buffer system (1/15 M phosphate buffer). The activity of enzymes in the germinated grain was determined after the removal of sprouts and roots. In experiments to determine the activity of amylases in the study of the action of enzymes in acidic (pH = 5.5), neutral (pH = 7) and alkaline (pH = 8) environments, it was found that in germinated barley grain, acid isoenzymes α- and β-amylases, as well as neutral and alkaline isoenzymes. It is shown that in the process of malting on the 7th day, the activity of amylotic enzymes increases significantly, which is of great importance in the brewing industry. During the germination of barley seeds under standard conditions, an active complex of enzymes amylases, proteases, cytases, oxidoreductases is formed, which dissolve endosperm cells and convert reserve substances into soluble compounds.