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α‐AMYLASE COMPONENTS IN EXCISED, INCUBATED BARLEY EMBRYOS *
Author(s) -
MacGregor A. W.,
Marchylo B. A.
Publication year - 1986
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.2050-0416.1986.tb04390.x
Subject(s) - gibberellic acid , amylase , incubation , casein , hydrolysate , embryo , chemistry , food science , enzyme , biology , biochemistry , chromatography , germination , botany , hydrolysis , microbiology and biotechnology
Excised embryos from kernels of Betzes and Bonanza barley were incubated on sand for 3 days in the presence of CaCl 2 (10‐3 3 M), CaCl 2 + gibberellic acid (10‐ 4 M), CaCl 2 + casein hydrolysate (0·2%) and a mixture of all three. α‐Amylase components in these embryos were analysed quantitatively by chromato‐focusing. The α‐amylase I component predominated in all samples. Addition of gibberellic acid or casein to the incubation medium did not increase α‐amylase synthesis but addition of casein did appear to lower the proportion of α‐amylase I synthesised.