DETERMINATION OF THE ACTIVITY OF AMYLASE AND SUBTILIZINE INHIBITORS IN WHEAT GRAINS

This article discusses the activity of the amylase inhibitor in the sprouts of wheat grains in the resting state and the difference in the quantitative content of the subtilisin inhibitor in different wheat varieties. The research work was developed on the basis of domestic and foreign articles on this topic. Grains of cereals have the ability to synthesize and accumulate various protein inhibitors of proteases and amylases. Inhibitors are an effective mechanism for preventing phytopathogens from harming the plant, as the inhibitor has the ability to inhibit the activity of phytopathogen hydrolases. The pathogen allows you to increase the stability and endurance properties of the plant by inactivating the enzyme of the microorganism. Inhibitors have been found to have a function mainly in the case of plant damage and to be able to resist pathogens and insects. Serine proeteinase inhibitors are currently considered to have been studied in more depth. There is relatively little information about amylase inhibitors. And of great interest to researchers, it is he who is a bifunctional inhibitor. That is, it has the property of inhibiting α-amylase and serine protease subtilisin in unrelated sprouts. The main problem of the study of inhibitors is their use in the fight against pathogens and pest insects and obtaining transgenic plants with increased resistance to pathogens.  

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