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Influence of temperature on amylaseenzyme profile during germinationof two upland rice varieties |
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| รหัสดีโอไอ | |
| Creator | Natthawut Yodsuwan |
| Title | Influence of temperature on amylaseenzyme profile during germinationof two upland rice varieties |
| Contributor | Noppasorn Chuenprasert, Thanyarat Kookkhunthod, Rattanasiri Deeklom |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2564 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 26 |
| Journal No. | 3 |
| Page no. | 10 |
| Keyword | Amylase enzymeprofile, Germination, Reducing sugar, Temperature, Upland rice varieties |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/248692 |
| ISSN | 2539-6293 |
| Abstract | Two upland rice varieties, Khao Niew Dam (KK) and Khao Niew Kiew Ngu(KN)cultivated in Chiang Rai were selected to study. Germination is a key step during which severalenzymes are expressed.Three temperatures, 25, 30 and 35 บC,were used during germination to investigate the profiles of ?-and ?-amylase enzymes. In the case of KK, the maximum specific activity of ?-amylase was2.32 Unit (U)/mgprotein, while that of ?-amylase was 1.96 U/mgproteinat 35 บC (on day 4 and 5). In the case of KN, the maximum specific activity of ?-amylase was 1.72 U/mgprotein(at 35 บC, day 4), while that of ?-amylase was 2.34 U/mgprotein(at 25 บC, day 5). The total carbohydrate content of both KK and KN was highest at 30 บC (9.52 and 9.57 g/L, respectively) on day 5 and 4, respectively. The % malting loss was highest in KN at 30 บC on day 5 (22.99 %).The Maximum productivity of reducing sugar(QP,max)of KK at 35 บC was 16.23 g/L.d, while that of KN was 11.87 g/L.d at 25 บC and on day 4. In the case of KN, QP,maxat 25 บC and 35 บCwas not different significantly (11.87 and 11.08 g/L.d, respectively). The results of this study have shownthat the suitable temperatureand duration timefor rice germination during malting process of both KK and KN are 35 ฐC and four days, respectively. Germination temperature and duration time affect theamylase enzyme profileleading to formation of various products. |
