Characteristics of the enzyme complex of Kazakhstan triticale grain

Abstract

The paper presents a study of the enzymatic activity of winter and spring triticale grain of Kazakhstan selection. The activity of enzymes: amylolytic, proteolytic, as well as diphenoloxidase and peroxidase enzymes was experimentally determined. At the same time, it was found that the activity of α-amylase of the studied varieties of triticale grain is much higher than its activity in wheat. Moreover, the activity of α-amylase for all varieties is lower than the activity of β-amylase. It ranges 59,01-62,5 CONV. one, which is 4.5 times more than wheat. The activity of β-amylase is 109,54-117,67 CONV. unit, which is almost at the level of wheat. Activity of proteolytic enzymes of triticale in two times higher than their activity in the wheat grain and is 0,48-0,74 CONV. units in the study of enzymes catalyzing redox reaction was determined as activity of peroxidase increased several and is 7,11 -9,21 units Activity o-diperoxide in the grain varies from 0.29 to 0.66 units is its value in wheat.

Keywords

• enzyme
• activity
• wheat
• triticale
• α-amylase
• β-amylase
• protease
• enzyme activity