Question

Activity of which enzyme increases during germination of cereals?

• A. Protease
• B. Lipase
• C. Oxidoreductase
• D. \(\beta\)-amylase

Hint:

Germination = breaking down stored starch. The key enzyme for this is amylase. This is the entire principle behind malting barley for beer production.

Answer 1

The Correct Option is D

Step 1: Understand the process of cereal germination. During germination (sprouting), the seed mobilizes its stored energy reserves to fuel the growth of the new plant. The primary energy reserve in cereals is starch, located in the endosperm.
Step 2: Identify the enzymes responsible for breaking down starch. The breakdown of starch into simple sugars (like maltose) is carried out by amylase enzymes. In cereals, both \(\alpha\)-amylase and \(\beta\)-amylase activity increase dramatically during germination. \(\beta\)-amylase is particularly important in producing maltose. This process is central to malting, which is controlled germination used in brewing and distilling. While protease and lipase activity also increase to break down proteins and lipids, the most significant increase is in amylolytic activity. Among the choices, \(\beta\)-amylase is the most specific and correct answer.