TY - JOUR
T1 - Enzyme activity during germination of different cereals
T2 - A review
AU - Guzmán-Ortiz, Fabiola Araceli
AU - Castro-Rosas, Javier
AU - Gómez-Aldapa, Carlos Alberto
AU - Mora-Escobedo, Rosalva
AU - Rojas-León, Adriana
AU - Rodríguez-Marín, María Luisa
AU - Falfán-Cortés, Reyna Nallely
AU - Román-Gutiérrez, Alma Delia
N1 - Publisher Copyright:
© 2018, © 2018 Taylor & Francis.
PY - 2019/4/3
Y1 - 2019/4/3
N2 - 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 β-glucanases, are also localized in the endosperm while β-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 β-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.
AB - 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 β-glucanases, are also localized in the endosperm while β-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 β-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.
KW - Amylase
KW - germination
KW - phytase
KW - protease
KW - xylanase
KW - β-glucanase
UR - http://www.scopus.com/inward/record.url?scp=85062105334&partnerID=8YFLogxK
U2 - 10.1080/87559129.2018.1514623
DO - 10.1080/87559129.2018.1514623
M3 - Artículo de revisión
SN - 8755-9129
VL - 35
SP - 177
EP - 200
JO - Food Reviews International
JF - Food Reviews International
IS - 3
ER -