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The main aim of the diploma thesis was to explore the effect of alpha-amylase addition on the quality of rolls. These enzymes were isolated from Trichoderma viride and Aspergillus oryzae. Both enzymes are aimed at using in bakery industry. First of all, the activity of both enzymes was measured and found out, that the used methodology was suitable. Afterwards, both enzymes were added to the recipe - always the lowest and the highest recommended amount. In total ten samples were baked using rapid mix test, where number 1 and 6 were control samples without alpha-amylase addition in order to evaluate the effectiveness of added enzymes. Two types of flour were used - wheat flour T 530 (samples number 1 - 5) and spelt flour (samples number 6 - 10). In the end, sensory analysis was conducted, the volume of rolls subtracted and the hardness of rolls measured 2, 24 and 48 hours after baking using TIRAtest method.

The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.

Plants have developed a number of ways how to minimise negative influence of the environment. As a consequence of stress action, plants carbohydrate metabolism is quite often influenced, esp. on the level of expression and activities of different enzymes and also several metabolites concentration. One of key enzymes of carbohydrate metabolism is invertase. The aim of this work was to find out, whether the activity of its isoforms (cytoplasmic, vacuolar and extracellular) in tobacco plants is influenced by Potato virus Y (PVY). It was shown, that activity of cytoplasmic invertase was not affected, but the activity of vacuolar and extracellular isoform was enhanced during potyviral infection. Hence, it is likely, that vacuolar and extracellular invertases are related to plant antiviral defence. The effect of PVY on other enzymes of carbohydrate metabolism and several metabolites content was studied. Activity of α-amylase and phosphorylase, starch-degrading enzymes, was strongly enhanced during potyviral infection. That is probably how plant cells get glucose, which is a key source of energy and metabolites for biosynthesis of different compounds. It may also serve as a signal molecule. Activity of other hydrolytic enzymes, β-glucosidase and β-hexosaminidase, was also slightly increased. There was no...