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Control of wheat α-amylase using inhibitors from cereals

✍ Scribed by R. J. Henry; V G Battershell; P S Brennan; K Oono

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
358 KB
Volume
58
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A survey of 46 varieties of cereals and related species (including 27 different species from the Poaceae) indicated the presence of a strong inhibitor of wheat α‐amylase in all seven Hordeum species tested. Rye contained a lower level of inhibitor activity, but the other species contained insignificant amounts of wheat α‐amylase inhibitor activity. The partially purified barley inhibitor was most effective in inhibiting wheat α‐amylase activity at high pH. The addition of chromosome 2 of barley to wheat (Chinese Spring addition line 2H) resulted in an apparent increase in the molecular weight of the α‐amylase produced during germination. This was probably due to the formation of a complex between the inhibitor encoded by the asi gene on chromosome 2 of barley and wheat α‐amylase 2. Breeding of wheat with the barley inhibitor gene may reduce the impact of the high α‐amylase levels that result from pre‐harvest sprouting in wheat.

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