Оригинал (Original)
Автори: Г. Н., Temkov M., Stamatovska V., Lukinac J.
Заглавие: INSIGHTS ON THE PROTEASE ACTIVITY AND ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY
Ключови думи: barley, flour, germination, malting, wheat

Абстракт: Malting process leads to changes in the protein content and protease activity of cereal crops. Total protein content and soluble protein content are important indicators of the quality of cereal crops, as they can affect the digestibility and bioavailability of the proteins for human consumption. Protease activity is also important, as it can influence the breakdown and release of amino acids from proteins, which are essential for human nutrition. The study aims to investigate how the total and soluble protein content and protease activity change during the production of malted wheat and barley flours at different germination times (0, 1, 2, 3, and 4 days). The findings indicated that during malting there was an increase in the amount of soluble proteins and protease activity in both wheat and barley. Although the total protein content did not change significantly, the increased amount of soluble proteins suggests that the malting can improve the nutritional value of the cereal crops.

Библиография

    Издание

    Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, том 24, брой 3, стр. стр. 261-269, 2023, Румъния, ISSN 1582-540X

    Пълен текст на публикацията

    		Autors: Nakov, G. ., Temkov M., Stamatovska V., Lukinac J.
    Title:
    Keywords:

    Abstract:

    References

      Issue

      , issue 3, pp. 261-269, 2023, Romania, ISSN 1582-540X

      Full text of the publication

      Вид: статия в списание, публикация в издание с импакт фактор, публикация в реферирано издание