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Control of wheat α‐amylase using inhibitors from cereals
Author(s) -
Henry R. J.,
Battershell V G,
Brennan P S,
Oono K
Publication year - 1992
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.2740580218
Subject(s) - amylase , poaceae , sprouting , hordeum vulgare , biology , germination , agronomy , chromosome , gene , food science , botany , enzyme , biochemistry
A survey of 46 varieties of cereals and related species (including 27 different species from the Poaceae) indicated the presence of a strong inhibitor of wheat α‐amylase in all seven Hordeum species tested. Rye contained a lower level of inhibitor activity, but the other species contained insignificant amounts of wheat α‐amylase inhibitor activity. The partially purified barley inhibitor was most effective in inhibiting wheat α‐amylase activity at high pH. The addition of chromosome 2 of barley to wheat (Chinese Spring addition line 2H) resulted in an apparent increase in the molecular weight of the α‐amylase produced during germination. This was probably due to the formation of a complex between the inhibitor encoded by the asi gene on chromosome 2 of barley and wheat α‐amylase 2. Breeding of wheat with the barley inhibitor gene may reduce the impact of the high α‐amylase levels that result from pre‐harvest sprouting in wheat.