Proteolytic enzymes in germinating rye grains
ABSTRACT The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of...
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| Veröffentlicht in: | Cereal chemistry 2002-05, Vol.79 (3), p.423-428 |
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| container_title | Cereal chemistry |
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| creator | Brijs, K Trogh, I Jones, B.L Delcour, J.A |
| description | ABSTRACT
The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of germination, but not after that. The proteinase activity was measured at pH 3.8, 6.0, and 8.0 in the presence and absence of class‐specific proteinase inhibitors. This indicated that enzymes from all four proteinase classes were present during the germination process. Germinated rye grain contained mainly aspartic and cysteine proteinase activities that are especially active at pH 3.8. Serine‐ and metallo‐proteinases were less abundant. Overall, the pattern of hydrolysis was very similar to that observed during barley and wheat germination. |
| doi_str_mv | 10.1094/CCHEM.2002.79.3.423 |
| format | Article |
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The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of germination, but not after that. The proteinase activity was measured at pH 3.8, 6.0, and 8.0 in the presence and absence of class‐specific proteinase inhibitors. This indicated that enzymes from all four proteinase classes were present during the germination process. Germinated rye grain contained mainly aspartic and cysteine proteinase activities that are especially active at pH 3.8. Serine‐ and metallo‐proteinases were less abundant. Overall, the pattern of hydrolysis was very similar to that observed during barley and wheat germination.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM.2002.79.3.423</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; enzyme activity ; Food industries ; Fundamental and applied biological sciences. Psychology ; germination ; Milk and cheese industries. Ice creams ; milling ; proteinase inhibitors ; proteinases ; proteolysis ; rye</subject><ispartof>Cereal chemistry, 2002-05, Vol.79 (3), p.423-428</ispartof><rights>AACC International</rights><rights>2002 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists May/Jun 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3783-f62d820da7daccdc4b9e0fe68f9f0c82eaa34d9919119d19b230e4a53a58e8a63</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM.2002.79.3.423$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM.2002.79.3.423$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13676146$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Brijs, K</creatorcontrib><creatorcontrib>Trogh, I</creatorcontrib><creatorcontrib>Jones, B.L</creatorcontrib><creatorcontrib>Delcour, J.A</creatorcontrib><title>Proteolytic enzymes in germinating rye grains</title><title>Cereal chemistry</title><description>ABSTRACT
The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of germination, but not after that. The proteinase activity was measured at pH 3.8, 6.0, and 8.0 in the presence and absence of class‐specific proteinase inhibitors. This indicated that enzymes from all four proteinase classes were present during the germination process. Germinated rye grain contained mainly aspartic and cysteine proteinase activities that are especially active at pH 3.8. Serine‐ and metallo‐proteinases were less abundant. Overall, the pattern of hydrolysis was very similar to that observed during barley and wheat germination.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>enzyme activity</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>germination</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>germination</topic><topic>Milk and cheese industries. 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The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of germination, but not after that. The proteinase activity was measured at pH 3.8, 6.0, and 8.0 in the presence and absence of class‐specific proteinase inhibitors. This indicated that enzymes from all four proteinase classes were present during the germination process. Germinated rye grain contained mainly aspartic and cysteine proteinase activities that are especially active at pH 3.8. Serine‐ and metallo‐proteinases were less abundant. Overall, the pattern of hydrolysis was very similar to that observed during barley and wheat germination.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM.2002.79.3.423</doi><tpages>6</tpages></addata></record> |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cereal and baking product industries enzyme activity Food industries Fundamental and applied biological sciences. Psychology germination Milk and cheese industries. Ice creams milling proteinase inhibitors proteinases proteolysis rye |
| title | Proteolytic enzymes in germinating rye grains |
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