| In this study, 26 wheat varieties(strains) were used as experimental materials. And the better manufacture techniques were used to make the wheat germinate. Study was conducted on the dynamic changes of a-amylase, P-amylase and limit dextrinase during the wheat sprouting course. The results indicated that P-amylase activity was already very high in ungerminated wheat seeds while the activity of a-amylase and limit dextrinase were very poor. α-amylase increased from the first day, and then increased rapidly until reaching a peak after 4 days. β-amylase increased slowly with the sprouting days. Limit dextrinase also increased from the first day, and in the third or fourth day the enzyme increased rapidly until the fifth day when activity reached a peak. Steeping the wheat seeds depressed the activity of the carbohydrases, after steeping 24 hours, the activity of α-amylase, β-amylase and limit dextrinase decreased slightly. Compared to α-amylase, β-amylase and limit dextrinase in the same wheat's germinating period, the activity of β-amylase are far higher than that of α-amylase and limit dextrinase. And the activity of β-amylase is about 40 times of α-amylase's and about 100 times of limit dextrinase's. During the same germinating period, the difference between the activity of α-amylase in different wheat varieties is great, as well as p-amylase and limit dextrinase. So we can select the wheat malt that have a suitable activity and germination time according to our need. This had provide a basis for the selecting raw materials for the food industry.The results also showed that the wheat's quality decreased slowly following the germination procession. Meanwhile, the activity of a-amylase and limit dextrinase increased gradually until reaching a peak and then began to decrease. These indicated that the enzymes in the wheat embryo and aleurone layer was released to the endosperm to degrade starch and to provide energy to the germination process. When...
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