%0 Journal Article
	%A E. Hosseini and  M. Kadivar and  M. Shahedi
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 43, 2010
	%T Optimization of Enzymatic Activities in Malting of Oat
	%U https://publications.waset.org/pdf/7906
	%V 43
	%X Malting is usually carried out on intact barley seed,
while hull is still attached to it. In this study, oat grain with and
without hull was subjected to controlled germination to optimize its
enzymes activity, in such a way that lipase has the lowest and α-
amylase and proteinase the highest activities. Since pH has a great
impact on the activity of the enzymes, the pH of germination media
was set up to 3 to 8. In dehulled oats, lipase and α-amylase had the
lowest and highest activities in pHs 3 and 6, respectively whereas the
highest proteinase activity was evidenced at pH 7 and 4 in the oats
with and without hull respectively. While measurements indicated
that the effect of hull on the enzyme activities particularly in lipase
and amylase at each level of the pH are significantly different, the
best results were obtained in those samples in which their hull had
been removed. However, since the similar lipase activity in
germinated dehulled oat were recorded at the pHs 4 and 5, therefore
it was concluded that pH 5 in dehulled oat seed may provide the
optimum enzyme activity for all the enzymes.
	%P 452 - 457