Dynamics of Some Hydrolytic Enzymes During the Sprouts Production from Lentil Seeds (Lens Culinaris)

ABSTRACT

The dynamics of several hydrolytic enzymes during the 7 days germination of four sorts of legume seeds: lentils seeds (Lens culinaris) are followed. α -Galactosidase activity is readily measured and during the first 3 days an increasing was observed corresponding to the known data for a significant reduction of the α-galactosides during the germination of lentil seeds. The influence of temperature of the preliminary soaking of the lentil seeds on α-galactosidase activity presents an unusual double peaks diagram with maximums at 23°C and 29°C. The proteinase activity shows a maximum at the third day, followed by a decrease on the next day and a further increase explained by the reduction of the proteinase inhibitory activity. The amylolytic enzymes support a comparatively constant level of activity during the germination. A maximum after two days germination is clearly determined in the changes of the aminopeptidase, imminopeptidase, β-galactosidase as well as acid phosphatase activity. The α-galactosides content is decreased after 2–3 days of germination while the proteins and polysaccharides are not hydrolyzed yet. The data obtained are reproducible as well as with low influence of the sort which gives an opportunity to use the enzymatic activities for control of lentil sprouts production for consumption because of elimination of some anti-nutritional compounds such as α-galactosides, proteinase inhibitors, etc.

Keywords:

• germination
• lentil seeds
• α-galactosidase
• hydrolytic enzymes
• sprouts