[2Ap] Nutiritions: Protein, Carbohydrate, Lipid, Vitamin, and Mineral

[2Ap-02] Purification and properties of amylase from germinated quinoa Chenopodium Quinoa

*Moka Kikuchi¹, Machiko Kazami¹, Haruko Noguchi¹, Akiko Taniguchi(Yamada)¹ (1. Tokyo University of Agriculture Graduate School of Agriculture)

Keywords:quinoa Chenopdium Quinoa, germinated seeds, purification of enzymes, properties of amylase, millet

【Purpose】 The study aimed to isolate and purify amylases from Chenopodium quinoa germinated seeds and characterize their main properties. It also investigated starch degradation during quinoa germination and evaluated potential applications.【Methods】 Royal Quinoa seeds (DM Mitsui Sugar Co., Ltd.) from Bolivia's highlands were germinated in darkness at 20°C for 7 days. Amylases were extracted, purified using DEAE-Sepharose chromatography, and characterized. Optimal temperature and pH were determined, along with the effects of various reagents on amylase activity.【Results】 Amylases from germinated quinoa seeds were purified, showing three activity peaks with optimal temperature at 40°C and optimal pH ranging from 6.0 to 7.0. Enzyme activity was inhibited by specific reagents (HgCl₂, PCMB, iodoacetic acid), indicating the involvement of SH groups. *We thank DM Mitsui Sugar Co., Ltd. for sample provision.