Producción Científica Profesorado

Enzyme activity during germination of different cereals: A review



Castro Rosas, Javier

2019

Guzman-Ortiz, FA., Castro-Rosas, J., Gomez-Aldapa, CA ., Mora-Escobedo, R ., Rojas-Leon, A. Rodriguez-Marin, ML., Falfan-Cortes, RN., Roman-Gutierrez, A., Enzyme activity during germination of different cereals: A review. FOOD REVIEWS INTERNATIONAL. 2019, 35( 3), 77-200DOI: 10.1080/87559129.2018.1514623


Abstract


The germination process increases enzymatic activity. However, this does not occur in the same way in all cereals. It depends on the type of enzyme, the cereal, and the conditions of germination. During germination, most enzymes are localized in the aleurone layer and the scutellum. Some of them, such as xylanases, proteases, and ?-glucanases, are also localized in the endosperm while ?-glucanases and lipases have been identified in the embryo. The maximum activity of the enzymes in most cereals start from day 4 of germination. Germination allows the hydrolysis of macromolecules and compounds like ?-glucans and phytic acid. In cereals, starch is the component that presents the most morphological changes. Germination mobilizes and increases the activity of some enzymes. Temperature, steeping time, and variety are determining factors in the activation time. At higher temperatures, the enzymatic activation is generally faster; however, there are some exceptions. The use of germination could be a promising resource for modifying grain properties and increase enzymatic activity; also, this process is simple and economical.



Producto de Investigación




Artículos relacionados

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Optimization of thermal protein precipitation from acid whey

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION