Carbohydrases and Oligosaccharides during the Germination of Rice Seeds

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The change of amylase (E. C. 3. 2. 1. 3) and maltase (E. C. 3. 2. 1. 20) activities, 80% ethanol-soluble sugar content and constituent of this sugar fraction was investigated during the germination of rice seeds.<BR>In the earlier stage of the germination, the enzyme activities and content of sugar were a little, and constituent of the sugar was only glucose, fructose and sucrose. In the next stage of the germination, rapid increase of soluble sugar content was observed according to the increase of amylase activity. In the sugar, di-, tri- and tetra-saccharide were detected by paper chromatography.<BR>Disaccharides formed during the germination were sucrose, nigerose, maltose, kojibiose and isomaltose. They were isolated by carbon-Celite column chromatography and paper chromatography, and identified by paper and thin-layer chromatography, specific rotation and paper electrophoresis. The order of the yield of each saccharide was as follows: sucrose>maltose>isomaltose>kojibiose>nigerose. Formation of isomaltose, kojibiose and nigerose was presumed to be due to transglucosylation action of maltase.
公益社団法人日本栄養・食糧学会の論文