Impact of Cultivar and Growing Conditions on Alpha‐Amylase Properties in Wheat

Abstract

Alpha amylase (α‐amylase) is an endo‐amylolytic enzyme that plays an important role in the starch metabolism in developing wheat grains. However, excessive enzyme activity in post‐harvest wheat grains has adverse effects on grain quality. Therefore, the objective of the study is to determine the influence of cultivars with different growth habits (spring vs winter) and weather conditions on the characterization of native α‐amylase. The results show that winter wheat cultivar (cv.) Cubus show a lower α‐amylase activity than those of spring wheat cv. Amaretto, by escaping the humid weather before harvest. Grains exposed to higher temperatures in Gladebeck have lower enzyme activity in the later stages of ripening than the grains in Torland. On the other hand, wheat α‐amylases from both cultivars have similar properties. They show thermal inactivation at 30 °C and acid lability at increasing pH values. The results indicate that a better understanding of the α‐amylase properties could be helpful to develop a suitable management to avoid quality losses in wheat.

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

“…Comparing harvest years, there were significant differences in some parameters (ash, crude fat and crude protein content) but not for every rye variety, and no difference was found at all IDF and TDF contents. The protein, ash and TDF level of the studied rye samples were similar to those described in the literature, but their fat and SDF content were lower (Hansen et al, 2004 (Aljabi & Pawelzik, 2021).…”

“…FN values measured in 2019 (382–452s) were significantly higher than in 2018 (202–371s), which can be explained by the different growing and weather conditions in the two harvest years. Significantly higher FN values compared to literature data might be caused presumably by high temperatures (heat shock) in the late stages of growing (Aljabi & Pawelzik, 2021).…”

High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties

“…This finding might be attributed to the higher rate of hydrolysis of amylopectin to amylose at HT than that at CMT since α-amylase and β-amylase exhibit function optimally at 50-60 °C. Further, UT exceeds the optimum temperature of these enzymes, thus deactivating them (Aljabi & Pawelzik, 2021). The ability of starch to absorb and hold water is reflected by its degree of swelling.…”