Abstract
In germinating barley α-amylase is largely confined to the scutellum, starchy endosperm and aleurone. The levels attained are markedly altered by variations in the quantity of water available and the temperature. Added gibberellic acid, GA 3, accelerates enzyme formation and breakdown, and increases the maximum quantity of enzyme. Alterations in the level of α-amylase do not seem to be regulated directly by levels of endogenous amino acids or simple carbohydrates. Continuing proteolysis, the removal of starch and calcium ions and falling pH may all contribute to falling enzyme activity. A hypothesis is advanced relating the effects of GA 3 and the destruction of α-amylase.
Published Version
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