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ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEAT
Author(s) -
MATHEWSON PAUL R.,
POMERANZ Y.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02382.x
Subject(s) - falling number , falling (accident) , amylase , winter wheat , white (mutation) , alpha amylase , food science , biology , chemistry , agronomy , wheat flour , genetics , biochemistry , enzyme , gene , medicine , environmental health
Comparative results from a calorimetric α‐amylase assay and Falling Number indicated that white and hard red winter wheats differed in susceptibility to α‐amylase. The Falling Number values for the sprouted white wheats were higher than those for the hard red winter wheats at the same level of α‐amylase. Both genetic differences and growth conditions were responsible for the differences in susceptibility.