Effects of soaking conditions on enzymes activity in oats during germination

In order to explore the effect of soaking conditions on the activity of amylase, protease and cellulose formed in the oats germination process, the activity of various enzymes in oats with germination time was measured through soaking the oat seeds in different temperatures, time and solutions with different metal ions.Results revealed that the optimal soaking conditions were 15 ℃ of soaking temperature, 8 h of soaking time, 2 mmol/L of MgSO₄ added in the soaking solution.Under these soaking conditions, the activity of total amylase, α-amylase, protease and cellulose were higher when the oats germinated at 16 ℃ for10 d, with the activity of 54.39, 25.3, 0.55 and 1.35 U/g, respectively.