Amylases in the developing rye grain
1984
Masojc, P. (Akademia Rolnicza, Szczecin (Poland). Katedra Hodowli Roslin i Doswiadczalnictwa)
Changes in the isoenzymatic composition of amylases during grain development and maturation in 4 inbred lines were analysed using polyacrylamide gel electrophoresis. With the grain development the number of bands increased gradually from 0-5 (5 days old grain) to 8-15 (40 days old and older grain). During maturation beta-amylases prevailed over alpha-amylases in respect to the number and intensity. The composition of alpha- and beta-amylases formed in the maturing grain changed significantly due to sprouting process and became similar to the composition found in the grain germinating after finishing of dormancy period
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