α-AMYLASE COMPONENTS IN EXCISED, INCUBATED BARLEY EMBRYOS*
Open Access
- 4 March 1986
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 92 (2) , 159-161
- https://doi.org/10.1002/j.2050-0416.1986.tb04390.x
Abstract
Excised embryos from kernels of Betzes and Bonanza barley were incubated on sand for 3 days in the presence of CaCl2 (10-33M), CaCl2 + gibberellic acid (10-4M), CaCl2 + casein hydrolysate (0·2%) and a mixture of all three. α-Amylase components in these embryos were analysed quantitatively by chromato-focusing. The α-amylase I component predominated in all samples. Addition of gibberellic acid or casein to the incubation medium did not increase α-amylase synthesis but addition of casein did appear to lower the proportion of α-amylase I synthesised.Keywords
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