Changes in enzyme activities during germination of cowpeas (Vigna unguiculata, cv. California blackeye)
2001
Uriyo, M.G.
Cowpeas (Vigna unguiculata, cv. California blackeye), steeped at 25 degrees C for 20 min, were germinated at room temperature for 0, 1, 2 and 3 days. The samples were then dried at 60 degrees C for either 2.5, 5, 7.5 or 10 h. alpha-Amylase, beta-amylase and endo-(1,3)(1,4)-beta-D-glucanase activities were determined in the cowpea samples. The results obtained showed beta-amylase activity was not present in any of the experimental samples. Germination had a highly significantly positive effect on alpha-amylase activity (P < 0.05), where activities ranged from 85.6 to 720.9 micromoles maltose/ml/min at day 0 to day 3 of germination. The effect of germination and drying time on alpha-amylase activity was significant (P < 0.05). Compared to alpha-amylase activity, the activity of endo-(1,3)(1,4)-beta-D-glucanase was low. Further analysis, using Duncan's Multiple Range Test, indicated that there was no significant difference in alpha-amylase activity in samples dried for 5-10 h at 60 degrees C.
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