Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 26-
【Purpose】 The study aimed to isolate and purify amylases from Chenopodium quinoa germinated seeds and characterize their main properties. It also investigated starch degradation during quinoa germination and evaluated potential applications.【Methods】 Royal Quinoa seeds (DM Mitsui Sugar Co., Ltd.) from Bolivia's highlands were germinated in darkness at 20°C for 7 days. Amylases were extracted, purified using DEAE-Sepharose chromatography, and characterized. Optimal temperature and pH were determined, along with the effects of various reagents on amylase activity.【Results】 Amylases from germinated quinoa seeds were purified, showing three activity peaks with optimal temperature at 40°C and optimal pH ranging from 6.0 to 7.0. Enzyme activity was inhibited by specific reagents (HgCl2, PCMB, iodoacetic acid), indicating the involvement of SH groups. *We thank DM Mitsui Sugar Co., Ltd. for sample provision.