Biologia plantarum 19:469-471, 1977 | DOI: 10.1007/BF02922990
α- and β-Amylases in seed germination
- 1 College of Agriculture, H. P. University, Palampur-176061, India
During the first 24 h of germination of wheat seeds, starch is hydrolysed by free β-amylase. In the next 24 h, some amount of inactive form of β-amylase is converted into active form and this together with α-amylase synthesizedde novo brings about the hydrolysis of starch. The amount of α-amylase is greater in seeds with embryo intact than with embryo excised after 24 h hydration. However, at later stages of seed germination α-amylase becomes predominant and the activity of β-amylase steadily diminishes.
Received: July 28, 1976; Accepted: April 20, 1977; Published: November 1, 1977 Show citation
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