The effect of germination and metallic salts on the stability of enzymes of three high yielding varieties of maize (Zea mays L.) in respect of Bangladesh

Abstract

The study was conducted with a view to determine the effect of germination and metallic salts on nutritional quality, enzymes activity and their stability of three high yielding varieties of maize (Zea mays L.). The protein content of BHM-3, BHM-5 and BHM-6 were increased 22.37%, 26.48%, and 20.34% respectively at 48 hours then decreased drastically from 72-96 hours of germination. Starch content was increased maximum 29.19% in BHM-6 at 0 hours (non-germinating seeds) among the three varieties and then decreased gradually from 48-96 hours of germination. Total sugar and reducing sugar contents of BHM-3, BHM-5 and BHM-6 seeds were maximum at 96 hours than 24-72 hours of germination while BHM-3 showed boosting increase of total sugar (336.97%) due to 96 hours of germination. BHM-5 showed a tremendous increase of α-amylase (189.83%) and protease (144.44%) activity whereas BHM-6 showed maximum invertase activity (175.27%) at 48 hours then decreased gradually from 72-96 hours of germination. The activities of enzymes were increased in presence of metallic salts such as Ca2+, Mg2+, and Mn2+ while Fe2+, Zn2+ and Cu2+ inhibited the activities moderately.

Keywords

• Germination
• Metallic salts
• Enzyme activity
• Maize