Dynamic Change of Enzyme Activity and Influence on Nutrients During Oat Enzyme Fermentation
This study aims to investigate the changes in the activity of amylase,protease,SOD and other enzymes in oat enzyme during fermentation,as well as the impact of these changes on its nutritional profile.The results demonstrate that:the activities of amylase,protease and SOD in oat enzymes exhibited a notable increase during the initial stages of fermentation.The maximum values for amylase and protease were reached on the fifth day of fermentation,with increases of 41.67%and 49.3%,respectively,in comparison to the values observed prior to fermentation.The activity of SOD reached its highest level on the fourth day of fermentation,with a value of 4.The activity of the enzymes was found to be 5.66 times higher than that observed prior to fermentation(P<0.05).Furthermore,the β-glucan,free amino acid and polyphenol contents of the oat enzymes were increased,which were positively correlated with the related functional enzymes.
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