Kaffircorn malting and brewing studies XIX.—gibberellic acid and amylase formation in kaffircorn
- 1 February 1968
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (2) , 87-90
- https://doi.org/10.1002/jsfa.2740190206
Abstract
Gibberellic acid had little effect on amylase development in normal kaffircorn. Only immature seeds and very large grains produced more amylase when treated with gibberellic acid, but this effect was much smaller than that found with barley. Addition of gibberellic acid to isolated sorghum endosperms failed to stimulate significant amylase formation. Isolated endosperms also failed to produce amylase after normal contact with their embryos for up to 48 hours of germination. Amylase formation in sorghum appears, therefore, to be preponderantly a function of the embryo.Keywords
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