DETERMINING THE BEST SPECIES FOR EXTRACTING AMYLASE ENZYME, THE DEVELOPMENT OF THE ENZYME DURING GERMINATION PERIODS, AND DIAGNOSING THE BIOACTIVE COMPOUNDS USING INFRARED SPECTROPHOTOMETRY

A study was conducted to extract amylase enzyme from four species of cereals before and after germination, which were barley, wheat, local millet, and sorghum. The results of estimating the specific and enzymatic activity of all the studied species indicated that the best species for extracting the enzyme is sorghum, although barley malt is the most common in extracting this enzyme, as well as the two types of wheat and millet, which also gave effective values. The study recommended the use of sorghum in extracting the amylase enzyme as a forage crop with high economic feasibility. The results showed the highest qualitative effectiveness before and after germination (2255.56 and 6986.92 unit mg-1 protein), respectively, compared with the other of the studied species. Four cultivars of sorghum (Kaffir, Engath, Rabeh, and Geza) were selected to monitor the development of amylase activity during different germination periods (24, 48, 72, 96, and 120 hours) and by two methods, the effectiveness was estimated, namely Wilson and DNSA. The results showed that the highest enzymatic and specific activity of Kaffir cultivar in germination times 24, 72, and 96 hours by DNCs method (253.2, 226.80, and 276.84 unit mg-1 protein), respectively. The results of the infrared spectrum analysis of the sorghum for the two Kaffir and Geza cultivars during the germination times 24, 72, and 96 hours showed the presence of the bioactive groups in the chemical compounds. It was noted that these groups do not change from one compound to another and are important in identifying the molecule to their role in giving the physicochemical properties.