Influence of temperature on amylaseenzyme profile during germinationof two upland rice varieties
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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 ºC,were used during germination to investigate the profiles of α-and β-amylase enzymes. In the case of KK, the maximum specific activity of α-amylase was2.32 Unit (U)/mgprotein, while that of β-amylase was 1.96 U/mgproteinat 35 ºC (on day 4 and 5). In the case of KN, the maximum specific activity of α-amylase was 1.72 U/mgprotein(at 35 ºC, day 4), while that of β-amylase was 2.34 U/mgprotein(at 25 ºC, day 5). The total carbohydrate content of both KK and KN was highest at 30 ºC (9.52 and 9.57 g/L, respectively) on day 5 and 4, respectively. The % malting loss was highest in KN at 30 ºC on day 5 (22.99 %).The Maximum productivity of reducing sugar(QP,max)of KK at 35 ºC was 16.23 g/L.d, while that of KN was 11.87 g/L.d at 25 ºC and on day 4. In the case of KN, QP,maxat 25 ºC and 35 ºCwas 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 °C and four days, respectively. Germination temperature and duration time affect theamylase enzyme profileleading to formation of various products.
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