Properties of Amylase from Germinated Waxy Wheat Seed Properties of Amylase from Germinated Waxy Wheat Seed

203 (203) Waxy wheat, which has excellent starch gelatinization properties and contains no amylose, is expected to be a promising new wheat cultivar. However, because of its limited availability, waxy wheat has been studied little in terms of food science and not at all for its malt enzymes. This study shows how substances produced in its malt, such as γ-amino butyric acid and antioxidants, behave and examines its functions to gain information on its processing and application to functional food. As part of a wider study on cereal processing, amylases from germinating seeds of such cereals as Italian, Japanese and Chinese millet varieties were isolated and purified, and the properties of the amylases evaluated . The authors believe that findings on the properties of amylases from the germinating cereal seeds will not only lead to knowledge for cereal utilization, but also be important for physiological research on their germination. This paper reports the isolation, purification, and properties of the malt amylases of waxy wheat as part of a physiological study on its processing and germination physiology.