Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Kołodziejczyk P. , Michniewicz J. 2004. THE CHANGES OF SOME ENZYMES ACTIVITIES DURING GERMINATION OF RYE KERNELS, EJPAU 7(1), #04.
Available Online: http://www.ejpau.media.pl/volume7/issue1/food/abs-04.html

ABSTRACT

The effect of germination on the rate of formation of some endo- and exohydrolases, important in baking, in rye kernels was examined. Germination of the rye gave increase in a-amylase, endo-b-xylanase, endo-b-glucanase, b-xylosidase, a-arabinosidase, b-glucosidase as well as endo- and exopeptidases activities. The most intensive changes of activities in the group of examined enzymes were observed for a-amylase. b-amylase activity did not significantly increase on germination. The increase of endohydrolases activities in germinating rye kernels was much more markedly compared with activities of exohydrolases.

Key words: rye, germination, endoenzymes and exoenzymes.

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