Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end-use properties

M.H. Dicko, H. Gruppen, O.C. Zouzouho, A.S. Traore, W.J.H. van Berkel, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

Fifty sorghum varieties were screened to determine the effects of germination on levels of starch, -amylase, -amylase, phenylalanine ammonia lyase (PAL), peroxidase (POX) and polyphenol oxidase (PPO). Germination decreased starch content, with amylose being more degraded than amylopectin. In germinated grain, -amylase activity increased several-fold in all varieties, whereas -amylase activity did not increase uniformly and even decreased in some varieties. Activity of the key enzyme in phenolic biosynthesis, PAL, was detected in only half of the varieties before germination but in all of them after germination. PPO was not activated in germinated sorghum grains, whereas POX activity increased up to tenfold in some varieties. Zymography revealed that germination induced de novo synthesis of several POX isoenzymes, among which an anionic POX isoenzyme (pI 3.1) was ubiquitously present. Amylase and phenolic enzyme activities could be correlated with grain and plant agronomic characteristics. The use of sorghum varieties for local dishes such as tô, dolo, couscous and thin porridge could be correlated with amylase and phenolic enzyme activities and the contents of their substrates. The biochemical constituents determined are useful markers for selection of varieties for food utilisation with special emphasis on infant porridges.
Original languageEnglish
Pages (from-to)953-963
JournalJournal of the Science of Food and Agriculture
Volume86
Issue number6
DOIs
Publication statusPublished - 2006

Keywords

  • phenylalanine ammonia-lyase
  • polyphenol oxidase
  • beta-amylase
  • cyanide contents
  • alpha-amylase
  • burkina-faso
  • peroxidase
  • cultivars
  • malt
  • viscosity

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