Reduction of α-Amylase by an Inhibitor from Carob | Zendy

Mary Ritzel Corcoran | Zendy

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Reduction of α-Amylase by an Inhibitor from Carob

Author(s) -

Mary Ritzel Corcoran

Publication year - 1966

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.41.8.1265

Subject(s) - gibberellic acid , endosperm , amylase , chemistry , alpha amylase , embryo , botany , biology , horticulture , food science , enzyme , germination , biochemistry , microbiology and biotechnology

Inhibitor C, one of the inhibitory fractions of the extract of Carob fruit, reduces the amount of alpha-amylase in the culture medium of endosperm halves of barley seed which have been treated with gibberellic acid as compared with seed halves treated with gibberellic acid alone. A similar reduction is found in the alpha-amylase produced by embryo halves of barley seed which have not been treated with gibberellic acid.

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