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CHANGES IN BARLEY ENDOSPERMS DURING EARLY STAGES OF GERMINATION *
Author(s) -
MacGregor A. W.,
Dushnicky L. G.,
Schroeder S. W.,
Ballance G. M.
Publication year - 1994
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.2050-0416.1994.tb00811.x
Subject(s) - endosperm , hydrolysis , germination , starch , chemistry , granule (geology) , glucan , amylase , glucanase , food science , chromatography , botany , biochemistry , biology , enzyme , paleontology
Kernels of 4 barley cultivars were germinated at 18°C and samples were removed for analysis at short time intervals for the first 30 h and at longer intervals during the ensuing 90 h. α‐Amylase, (1 → 3) (1 → 4)‐β‐glucanase and (1 → 3) β‐glucanase activities were measured in each sample. Analysis of kernel sections stained with Calcofluor showed that hydrolysis of β‐glucan in the crushed cell layer commenced 6–9 h after the initiation of germination. Hydrolysis proceeded from the ventral edge to the dorsal edge of the kernel. Starch granule hydrolysis followed a similar pattern in the endosperm region adjacent to the crushed cell layer, but starch hydrolysis was always preceded by β‐glucan hydrolysis.