INSIGHTS ON THE PROTEASE ACTIVITY AND
ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY
GJORE NAKOV 1, 2*, MISHELA TEMKOV 3, VIKTORIJA STAMATOVSKA 4, JASMINA LUKINAC 5 1. Technical University of Sofia, College of Sliven, Burgasko Shose Blvd 59A, 8800 Mladost, Sliven, Bulgaria
2. Agricultural Academy-Sofia, Institute of Cryobiology and Food Technologies, 53 Cherni Vrah Blvd., 1407 Sofia, Bulgaria
3. St. Cyril and Methodius” University in Skopje, Faculty of Technology and Metallurgy, Department of Food Technology and Biotechnology, 16, Ruger Boskovic, 1000 Skopje,
N. Macedonia
4. “St. Kliment Ohridski” University of Bitola, Faculty of Technology and Technical Science, Dimitar Vlahov bb, 1400 Veles, N. Macedonia
5. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, HR-31 000 Osijek, Croatia
* Corresponding author: gnakov@tu-sofia.bg
Malting process leads to changes in the protein content and protease activity of cereal crops. Total protein content and soluble protein content are important indicators of the quality of cereal crops, as they can affect the digestibility and bioavailability of the proteins for human consumption. Protease activity is also important, as it can influence the breakdown and release of amino acids from proteins, which are essential for human nutrition. The study aims to investigate how the total and soluble protein content and protease activity change during the production of malted wheat and barley flours at different germination times (0, 1, 2, 3, and 4 days). The findings indicated that during malting there was an increase in the amount of soluble proteins and protease activity in both wheat and barley. Although the total protein content did not change significantly, the increased amount of soluble proteins suggests that the malting can improve the nutritional value of the cereal crops. Moreover, the increase in protease activity with the extension of the germination time suggests that there is an optimal time for germination that could maximize the nutritional benefits of the malting process. Investigation revealed barley had a higher content of total and soluble proteins and higher protease activity compared to wheat. The outcomes of this study could be valuable for optimizing the malting process for maximum nutritional benefits, and for developing new better nutritional products.
