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SITE OF α‐AMYLASE IN DEVELOPING BARLEY KERNELS
Author(s) -
MacGregor A. W.,
Gordon A. G.,
Meredith W. O. S.,
Lacroix L.
Publication year - 1972
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.2050-0416.1972.tb06400.x
Subject(s) - starch , amylase , amylose , chemistry , anthesis , cultivar , food science , agronomy , ion chromatography , cellulose , botany , biochemistry , biology , enzyme
Dissection studies of two cultivars of barley showed that the pericarp of developing barley kernels contained α‐amylase as well as starch granules. Shortly after anthesis, the starch granules disappeared completely and the α‐amylase activity of the pericarp fell rapidly to a low level that was maintained until the kernels reached maturity. The α‐amylase was isolated, partially purified by ion‐exchange chromatography on carboxymethyl (CM) cellulose followed by selective precipitation with glycogen, and characterized by analysing the end‐products of its action on amylose.