Starch Degradation in the Cotyledons of Germinating Lentils

Publisher Website
Google Scholar
Abstract
Starch, total amylolytic and phosphorylase activities were determined in lentil [Lens culinaris] cotyledons during the 1st days of germination. Several independent criteria show that the amylolytic activity is due mainly to an amylase of the .alpha. type. Starch is degraded slowly in the 1st days; during this time, .alpha.- and .beta.-amylase activity are very low, while phosphorylase increases and reaches a peak on the 3rd day. On the 4th day, there is a more rapid depletion of starch which coincides with an increase in .alpha.-amylase activity. By polyacrylamide gel electrophoresis of the crude starch-degrading enzyme, 5 bands were obtained: 1 phosphorylase, 3 .alpha.-amylases, and 1 .beta.-amylase. Based on their heat lability or heat stability, 2 sets of .alpha.-amylase seem to exist in lentil cotyledons.