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Investigation of the Germination of Barley and Wheat Grains with a Design of Experiments for the Production of Hydrolases


Bertolt Kranz§, Milena Koch§, Matt hias Schapfl§ and Lutz Fischer*


University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme 
Science, Garbenstr. 25, DE-70599 Stuttgart, Germany



Article history: 
Received May 8, 2014
Accepted March 9, 2015



Key words
cereal grain, glucosidase, galactosidase, design of experiments, germination, hydrolase production



Summary:
The production of hydrolases from cereals has been examined in order to investigate food-derived enzymes as an alternative source to microbial enzymes for the use in food processes. For that, the influence of temperature on the pretreatment, imbibition and germination of barley and wheat grains was determined by measuring the β-glucosidase, β-galactosidase and lipase activities using a design of experiments. The evaluation of the statistical model showed an increase of the β-glucosidase activity with low imbibition and low germination temperature for barley grains and low imbibition and high germination temperature for wheat grains. The maximum β-glucosidase activity in wheat extracts was (585±151) nkat per g of dry mass (dm), while in barley extracts it was (109±15) nkat per g of dm. The maximum β-galactosidase activities in barley and wheat extracts were (34±12) and (63±23) nkat per g of dm, respectively. The maximum lipase activities of (6.7±0.1) and (4.6±4.4) nkat per g of dm in barley and wheat extracts, respectively, were rather low compared to the glycosidase activities. The extracts were also tested for other hydrolase activities (e.g. peptidase and α-amylase activities). The insights obtained enable the basis for the potential use of cereal hydrolases in food processing, which might be attractive to consumers.



 

*Corresponding author:      lutz.fischer@uni-hohenheim.de  
                                       
   +49 711 4592 3018
                                       
   +49 711 4592 4267




§These authors contributed equally to this work

 


 

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