Changes in α-Amylase and Protease activities in Quinoa, Amaranth, and Brown Rice according to Germination Time
AUTHORS
Jung-Hwan Nam,Highland Agriculture Research Institute, National Institute of Crop Science Rural Development Administration
Soojin Park,School of Food & Nutrition Science of Bioindustry, Semyung University
ABSTRACT
The present study was performed to analyze the change in the activity of starch degrading enzyme and proteolytic enzyme based on the sprouting period of quinoa, amaranth, and brown rice and understand the characteristics of germinated Andean cereals. Quinoa (Q), amaranth (A), and brown rice (B) were germinated in water for 6 hours, each specimen was sprouted again in air for 6, 12, 24, and 48 hours and lyophilized and the water-soluble extract was used as the enzyme solution. Commercial malt (M) was used as the control group. In each test group, the α-Amylase activity increased significantly in proportion to the germination period, and that of Q was the highest in the 24 h-germinated group and that of A, in the 48 h-germination group (p<0.05). The α-Amylase activity of Q and A was significantly higher than that of the malt and that of the B was also the highest in the 48 h-germination group but the lowest among all test groups. The protease activity also increased in proportion to the germination period, and that of both Q and A was significantly high in the 48 h-germination group (p<0.05). The protease activity of the Andean cereals was approximately 1.7 times that of M. In conclusion, the enzyme activity of germinated quinoa and germinated amaranth is deemed to be effective and to have efficient useful value in various food industries and bio-industries.
KEYWORDS
quinoa, amaranth, sprouting, α-Amylase, protease
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