Alpha-Amylase Production in the Late Stages of Grain Development—An Early Sprouting Damage Risk Period?

25 June 2019

book chapter
Published by Taylor & Francis

p. 29-35
https://doi.org/10.1201/9780367274719-4

Abstract

The propensity of some wheat varieties to have unacceptably high levels of α-amylase at maturity even in the absence of visible sprouting has been recognised for some years. Bingham and Whitmore (1966) considered the problem in some British varieties to be due to high residual levels of the enzyme present in developing grains. They concluded that the syndrome was relatively simply inherited, and could thus be avoided in the future breeding of bread-making quality wheats.

Keywords

DEVELOPING GRAINS
AMYLASE
SPROUTING
VISIBLE
UNACCEPTABLY
PROPENSITY
BRITISH
SIMPLY
LATE

This publication has 1 reference indexed in Scilit:

Varietal differences in wheat in resistance to germination in the ear and α-amylase content of the grain
The Journal of Agricultural Science, 1966