Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

DOI

10.2991/isils-19.2019.2How to use a DOI?

Keywords

wheat germ, lipase, lipoxygenase, catalase, inhibition, organic acids

Abstract

Wheat germ - a product of deep processing of wheat grain is a native plant component with high nutritional and biological value. Due to the valuable biochemical composition and high functional and technological properties of the wheat germ, it has significant prospects for use in food, confectionery, perfumery industry and medicine. It has been established that ascorbic, succinic and fumaric acids effectively reduce the activity of enzymes that determine the storage capacity of wheat germ. It has been proven that compositional mixtures of succinic, ascorbic, and fumaric acids suppress the activity of the enzymes of the embryo in a non-competitive type of inhibition. The important problem of increasing the shelf life of a valuable by-product of domestic production has been solved, while respecting the concept of resource saving.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Tatyana Alekseeva
AU  - Yulia Kalgina
AU  - Nadezhda Agaeva
AU  - Daria Tokareva
PY  - 2019/11
DA  - 2019/11
TI  - Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ
BT  - Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)
PB  - Atlantis Press
SP  - 108
EP  - 112
SN  - 2468-5747
UR  - https://doi.org/10.2991/isils-19.2019.2
DO  - 10.2991/isils-19.2019.2
ID  - Alekseeva2019/11
ER  -