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Alpha‐amylase Activity and Carbohydrate Content as Related to Kernel Development in Triticale 1
Author(s) -
Klassen A. J.,
Hill R. D.,
Larter E. N.
Publication year - 1971
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1971.0011183x001100020029x
Subject(s) - triticale , starch , amylase , biology , alpha amylase , food science , sugar , carbohydrate , falling number , reducing sugar , agronomy , biochemistry , gluten , enzyme
Eight lines of triticale ( Triticale hexaploide ) selected for variation in degree of kernel shrivelling were analyzed during development and at maturity for α‐amylase activity, reducing sugars, and starch content. Alpha‐amylase activity varied widely among the triticale lines and was inversely correlated with grain density, the index of shrivelling. Differences in α‐amylase activity in turn were reflected in the reducing sugar values. Starch content of mature grain ranged from 49.1 to 57.1% and was significantly correlated with grain density. Alpha‐amylase developmental patterns were similar at early stages for 6A320, a line with better kernel type, and 6A190, a line with poor kernel development. However, at about 55% moisture, α‐amylase activity in 6A190 began to increase rapidly as compared to 6A320. Reducing sugar patterns were similar to those for α‐amylase. Patterns of starch development indicated a premature termination of starch deposition in triticale lines with poor kernel characteristics.