Amylolytic enzyme potential of corn kernels subjected to different germination processes

Corn is one of Brazil's main agricultural commodities and has high industrial potential, mainly due to its starch, the main reserve substance. Malting, a process involving controlled germination followed by drying, triggers a series of biochemical reactions that promote the activation of hydrolytic enzymes, especially amylases, responsible for the mobilization of starch into simple sugars. This study aimed to investigate the amylolytic enzyme potential of corn kernels subjected to different germination processes, with and without prior maceration, over 120 hours. Physiological viability, water content, enzymatic activity, and total starch, amylose, and amylopectin contents were evaluated. The results showed that the grains had high initial physiological quality, with more than 80% normal seedlings. Prior maceration anticipated root protrusion and promoted greater enzyme activity in the first hours, reaching 2,173.49 mgAR gmalt-1 in 84 hours, while in grains germinated without maceration, the activity increased progressively, reaching a maximum 1,759.44 mgAR gmalt-1, followed by a slight decrease after 108 hours. A gradual reduction in starch, amylose, and amylopectin contents was observed in both treatments, confirming the action of amylolytic enzymes in the degradation of energy reserves. Both processes, without maceration and with prior maceration, were efficient, but suggest different applications depending on their purpose. Corn malt obtained without maceration can be considered for bakery products and food formulations, while malt subjected to prior maceration, due to its higher enzymatic activity and, consequently, higher content of fermentable sugars, is more suitable for the production of fermented beverages and first-generation ethanol. Thus, corn malt stands out as a technological, versatile, and sustainable alternative for use in functional foods, baking, fermented beverages, and biofuels.