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Kaffircorn malting and brewing studies XIX. —gibberellic acid and amylase formation in kaffircorn
Author(s) -
Daiber K. H.,
Novellie L.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190206
Subject(s) - gibberellic acid , amylase , germination , brewing , sorghum , chemistry , embryo , gibberellin , biology , botany , food science , enzyme , agronomy , biochemistry , microbiology and biotechnology , fermentation
Gibberellic acid had little effect on amylase development in normal kaffircorn. Only immature seeds and very large grains produced more amylase when treated with gibberellic acid, but this effect was much smaller than that found with barley. Addition of gibberellic acid to isolated sorghum endosperms failed to stimulate significant amylase formation. Isolated endosperms also failed to produce amylase after normal contact with their embryos for up to 48 hours of germination. Amylase formation in sorghum appears, therefore, to be preponderantly a function of the embryo.