Database on the amylolytic activity of malted triticale (Bicentenario variety) germinated for 5–8 days, aqueous malt extracts, and immobilization on a cross-linked gelatin support
Description
The database comprises a detailed experimental set on the amylolytic activity of malted triticale (Bicentenario variety) germinated for 5 to 8 days, including physicochemical and enzymatic variables. It reports the protein and moisture contents of seeds and malts, as well as the diastatic power as an indicator of overall enzymatic activity. From aqueous extracts obtained under different time and temperature conditions, total solids and reducing sugar contents were determined. In addition, the activities of α-amylase, β-amylase, and amyloglucosidase were analyzed in both crude extracts and those purified using aqueous two-phase systems (ATPS) composed of ethanol and trisodium citrate, including kinetic parameters (Vmax and Km). Protein concentration and pH were also measured in these systems. Finally, a cross-linked gelatin type B support, stabilized with CaCl₂, was characterized for the immobilization of enzymes derived from the day-7 extract (30 min/40 °C), determining solubility, water absorption, immobilized enzymatic activity, immobilization yield, residual activity over five reuse cycles, and the effect of enzymatic supplementation on the release of reducing sugars in barley wort.