409
Volume 5, Issue 10: Special Issue
(EJAR)
ISSN: 2181-2020
MPHAPP
THE 6TH INTERNATIONAL SCIENTIFIC AND PRACTICAL
CONFERENCE
“
MODERN PHARMACEUTICS: ACTUAL
PROBLEMS AND PROSPECTS
”
TASHKENT, OCTOBER 17, 2025
in-academy.uz
STUDY OF THE ACTIVITY OF α
-AMYLASE ENZYME IN WHEAT (TRITICUM)
GRAINS GROWING IN UZBEKISTAN
Zaynutdinova G.F.
Normakhamatov N.S
Tashkent Pharmaceutical Institute
Uzbekistan, Tashkent, oybek 45
e-mail: gulnozaxonzaynutdinova@gmail.com, tel: +998 90 988 12 53
https://doi.org/10.5281/zenodo.17340741
Relevance:
Wheat (Triticum) is one of the oldest and most widely cultivated cereal crops in
the world. It was domesticated from wild grains and has played a major role in the history of human
agriculture. Wheat is mainly used in the production of bread, pasta, sweets, and other food products.
Wheat (Triticum aestivum), widely grown in Uzbekistan, is not only a major food source, but
also a natural storehouse of valuable biologically active substances. Enzymes contained in the grain,
in particular α-amylase, play a key role in the hydrolysis of starch and are one of the important factors
determining the nutritional value of wheat. Changes in the activity of this enzyme directly affect the
quality of flour products, baking technology, as well as the production of dietary and biologically
active additives. Therefore, the study of α-amylase activity in wheat grains grown in Uzbekistan, the
identification of its differences by variety, and its application in practice are of urgent scientific and
practical importance for the pharmaceutical, food, and biologically active additive production sectors.
Propose of study:
It consists of determining the activity of the α-amylase enzyme from wheat
grains.
Methods and methodology:
The activity of the α-amylase enzyme in wheat flour was
evaluated based on the amount of free sugars (reducing sugars) formed from the enzyme-substrate
hydrolysis reaction. For this, 0.5 g of wheat flour was first mixed in 10 ml of distilled water and left
for extraction at room temperature for 30 minutes. Then, the mixture was centrifuged at 5,000 rpm
for 10 minutes, and the supernatant extract was used as the enzyme source. The enzyme reaction was
carried out in mixtures of 1 ml of enzyme extract, 1 ml of 1% aqueous starch solution (freshly
prepared), and 1 ml of 0.1 M pH 7.0 phosphate buffer solution. The mixture was incubated in a water
bath at 50°C for 15 minutes. To terminate the hydrolysis reaction, the test tubes were heated in boiling
water for 5 minutes, inactivating the enzyme.
Results:
The results of the scientific research work show that based on this method, the
enzymatic hydrolysis of starch by the enzyme and the resulting free sugars (mainly maltose and
glucose) were determined. The Somogyi–Nelson method has high sensitivity and has been widely
used in the determination of reducing sugars. According to the results, the amylase enzyme activity
of the samples was determined as follows: KB-1M 13.94±0.485, OB-M 33.94±1.29, KB-1,DB
58.41±1.94, KB-M 42.10±1.17, OB-1,DB 70.26±2.41 ml.
Conclusion:
To conclusion, it can be said that as a result of the following determination of
the amylase enzyme activity of the samples, the OB-1,DB sample showed a high indicator and is
recommended for the determination of α-amylase activity in food samples with complex substrates
(flour, grains, extracts, etc.).
