Abstract
α-Amylase activity was measured in distal half-grains of four wheat lines, RL4137, OS21-5, Shirogane-komugi (Shirogane) and Hokkai250, after 72 h soaking at 20°C. The half-grains of RL4137 and Hokkai250 at the maturity stage (about 15% water content) showed a significantly (P <0.01) higher α-amylase activity after 72 h soaking (3.95 mU/mg, and 2.14 mU/mg, respectively) than those of OS21-5 and Shirogane (1.05 mU/mg and 0.91 mU/mg). During grain development, 30 to 50 days postanthesis (DPA), soaking also induced the production of α-amylase in the half-grains of RL4137 after 72 h. The α-amylases induced consisted of heat-labile α-AMY2 (low pI) type of enzymes. They were similar to α-AMY2 which was reported to be induced in the developing pericarp in the absence of stimulus from gibber-ellic acid (GA), but different from heat-resistant α-AMY2 expressed in the aleurone tissue after stimulation by GA. It is suggested that the RL4137 aleurone tissue has a potential for the synthesis of heat-labile α-AMY2, although the level of induced α-amylase activity was very low compared with that of the enzyme synthesized in the embryo and endosperm at the time of germination.
| Original language | English |
|---|---|
| Pages (from-to) | 119-124 |
| Number of pages | 6 |
| Journal | Breeding Science |
| Volume | 53 |
| Issue number | 2 |
| Publication status | Published - Jun 2003 |
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Keywords
- α-amylase
- Aleurone
- Heat-labile
- Wheat
ASJC Scopus subject areas
- Agronomy and Crop Science
- Plant Science
Cite this
Characteristics of α-amylase induced in distal half-grains of wheat. / Hader, Ablet; Rikiishi, Kazuhide; Nisar, Ahmed; Noda, Kazuhiko.
In: Breeding Science, Vol. 53, No. 2, 06.2003, p. 119-124.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Characteristics of α-amylase induced in distal half-grains of wheat
AU - Hader, Ablet
AU - Rikiishi, Kazuhide
AU - Nisar, Ahmed
AU - Noda, Kazuhiko
PY - 2003/6
Y1 - 2003/6
N2 - α-Amylase activity was measured in distal half-grains of four wheat lines, RL4137, OS21-5, Shirogane-komugi (Shirogane) and Hokkai250, after 72 h soaking at 20°C. The half-grains of RL4137 and Hokkai250 at the maturity stage (about 15% water content) showed a significantly (P <0.01) higher α-amylase activity after 72 h soaking (3.95 mU/mg, and 2.14 mU/mg, respectively) than those of OS21-5 and Shirogane (1.05 mU/mg and 0.91 mU/mg). During grain development, 30 to 50 days postanthesis (DPA), soaking also induced the production of α-amylase in the half-grains of RL4137 after 72 h. The α-amylases induced consisted of heat-labile α-AMY2 (low pI) type of enzymes. They were similar to α-AMY2 which was reported to be induced in the developing pericarp in the absence of stimulus from gibber-ellic acid (GA), but different from heat-resistant α-AMY2 expressed in the aleurone tissue after stimulation by GA. It is suggested that the RL4137 aleurone tissue has a potential for the synthesis of heat-labile α-AMY2, although the level of induced α-amylase activity was very low compared with that of the enzyme synthesized in the embryo and endosperm at the time of germination.
AB - α-Amylase activity was measured in distal half-grains of four wheat lines, RL4137, OS21-5, Shirogane-komugi (Shirogane) and Hokkai250, after 72 h soaking at 20°C. The half-grains of RL4137 and Hokkai250 at the maturity stage (about 15% water content) showed a significantly (P <0.01) higher α-amylase activity after 72 h soaking (3.95 mU/mg, and 2.14 mU/mg, respectively) than those of OS21-5 and Shirogane (1.05 mU/mg and 0.91 mU/mg). During grain development, 30 to 50 days postanthesis (DPA), soaking also induced the production of α-amylase in the half-grains of RL4137 after 72 h. The α-amylases induced consisted of heat-labile α-AMY2 (low pI) type of enzymes. They were similar to α-AMY2 which was reported to be induced in the developing pericarp in the absence of stimulus from gibber-ellic acid (GA), but different from heat-resistant α-AMY2 expressed in the aleurone tissue after stimulation by GA. It is suggested that the RL4137 aleurone tissue has a potential for the synthesis of heat-labile α-AMY2, although the level of induced α-amylase activity was very low compared with that of the enzyme synthesized in the embryo and endosperm at the time of germination.
KW - α-amylase
KW - Aleurone
KW - Heat-labile
KW - Wheat
UR - http://www.scopus.com/inward/record.url?scp=0038481207&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0038481207&partnerID=8YFLogxK
M3 - Article
VL - 53
SP - 119
EP - 124
JO - Breeding Science
JF - Breeding Science
SN - 1344-7610
IS - 2
ER -