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Spatio-temporal profiling and degradation of α-amylase isozymes during barley seed germination

✍ Scribed by Kristian S. Bak-Jensen; Sabrina Laugesen; Ole Østergaard; Christine Finnie; Peter Roepstorff; Birte Svensson

Book ID
111311909
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
525 KB
Volume
274
Category
Article
ISSN
1432-1327

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Properties of α-amylase produced by diff
Properties of α-amylase produced by different barley lines and their hybrids during germination
✍ B. J. Miflin; O. A. Atanda 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 600 KB

## Abstract The amount of activity, the thermal stability and the calcium retaining ability of α‐amylases produced by different barley varieties and their reciprocal hybrids have been investigated. α‐Amylase was produced by seeds germinated normally and by de‐embryonated seeds incubated with gibber