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THE RELATION BETWEEN α‐AMYLASE ACTIVITY AND NUCLEIC ACID CONTENT OF BARLEY GRAIN *
Author(s) -
Srivastava B. I. Sahai,
Meredith W. O. S.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb02946.x
Subject(s) - rna , amylase , nucleic acid , germination , dna , biology , enzyme , composition (language) , nucleotide , function (biology) , biochemistry , food science , botany , genetics , gene , linguistics , philosophy
Wolfe and Olli varieties of barley, which are poor and good malting varieties respectively, were analysed during germination for the activity of α‐amylase, the amount of RNA and DNA, and the nucleotide composition of RNA. Olli, the variety that was higher in α‐amylase, was also high in RNA content, but there were no significant differences in the DNA content or the nucleotide composition of RNA between the two varieties. The proportional increase in α‐amylase activity during germination was much greater than the increase in RNA, which suggests that specific components or states of RNA are responsible for directing enzyme synthesis. Rate of α‐amylase development appears to be a function of RNA and the value of the function differed for the two varieties. The development of α‐amylase activity may reflect, by association, the synthesis of other enzymes, and thus may also reflect extent of malt modification. Varietal characteristics are also involved.