The effects of germination on the functional properties and ‎enzymatic activity of oat grains

Abstract

The aims of this study was to identify the effect of germination on the functional properties and enzymatic activity of local oat grains. Two of the most widespread types of oats were chosen: Brack Al-Shatti oat and Misurata oat samples. Misurata and Barck Al-Shatti oat samples were germinated for three days, and the samples were respectively taken after 24h, 48h, and 72h. The effect of germination on the functional properties and activity of the amylase and protease enzymes were studied for each sample. The germination process led to an increase in the ability to bind water compared to the standard sample of Misurata oats on the first and second day of germination (2.65±0.03 and 2.60±0.12 g/g), respectively. As for the ability to bind oil, the highest value was recorded by Misurata oat sample after 24h of germination period (2.41±0.02 g/g). Misurata sample was also characterized by recording a higher value for the specific gravity, as it increased after 72 h to 3.86±0.05 g/g. The value of swelling power increased after 24h of germination for the Brack oat sample (3.62±0.06 g/g), while for the Misurata oat sample it was 3.65±0.02 g/g. The ability to form foam, germination generally led to a decrease in this ability of the studied samples compared to the standard sample. Brack oat sample was distinguished by its ability to retain the formed foam after 30 and 60 sec compared to the standard sample. The activity of protease and amylase enzymes was also measured, and the rate of the activity of the two enzymes increased over the duration of germination. The alpha-amylase activity of Brack oat sample elevated from 0.865 to 1.195, while the protease enzyme increased from 0.035 to 1.195. 0.113. Whereas, the alpha-amylase of Misurata oat sample increased during germination from 0.958 to 1.235 and protease from 0.029 to 0.113.