Enzymatic activity of grains of different varieties of spring barley

Abstract The paper presents studies of the enzymatic activity barley grains different varieties. In experiments with varieties malting barley, isoforms amylolytic enzymes was determined at pH = 5.5, 7.0, 8.0 using a phosphate buffer system (1/15 M buffer). in germinated grain after removal sprouts and roots. to determine amylases study action acidic (pH 5.5), neutral 7) alkaline 8) environments, it found that grain, acid isoenzymes α- β-amylases, as well isoenzymes. It is shown process on 7th day, amylotic increases significantly, which great importance brewing industry. During germination seeds under standard conditions, an active complex amylases, proteases, cytases, oxidoreductases formed, dissolve endosperm cells convert reserve substances into soluble compounds.