STUDY OF THE ACTIVITY OF α-AMYLASE ENZYME IN WHEAT (TRITICUM) GRAINS GROWING IN UZBEKISTAN

Аннотация

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.