Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease
スポンサーリンク
概要
- 論文の詳細を見る
Germination percentages of wheat grains sampled at 3 grain-filling stages: yellow-ripe stage (water content 45-50%), dough-ripe stage (35-40%), and full-ripe stage (25-30%), and imbibed in water at 12℃ and 20℃ were examined in relation to the activities of α-amylase and endoprotease. Wheat varieties studied were Chihoku-komugi, which is susceptible to pre-harvest sprouting, and Satanta, which is resistant. Germination percentage was higher at l2℃ than at 20℃ in all grains sampled at all stages in both varieties, and was higher in Chihoku-komugi than in Satanta at 20℃. The activity of α-amylase in the grains at the yellow-ripe stage was higher at 12℃ than at 20℃ in both varieties, but that at the other 2 stages was higher only in Satanta. Endoprotease increased rapidly from 7 to 10 days after the start of imbibition, and exceeded 12 units only at 12℃ in Chihoku-komugi grains at the dough and full-ripe stages. The results showed that α-amylase activity was lower than the value equivalent to 300 brabender unit (BU) in amylography when the germination percentage was 0%. Endoprotease activity exceeded 6 units when the germination percentage exceeded 90%.
- 日本作物学会の論文
著者
-
Kuwabara Tatsuo
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
-
Hakoyama Susumu
Department Of Agriculture Faculty Of Agriculture Kyushu University
-
Hakoyama Susumu
Dept. Of Upland Agriculture Research National Agricultural Research Center For Hokkaido Region:(pres
-
Kuwabara Tatsuo
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
-
Ichinose Yasunori
Dept. of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
-
Kuwabara Tatsuo
Dept. of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
-
Ichinose Y
National Inst. Crop Sci. Ibaraki Jpn
関連論文
- Leaf Interveinal Distances Corresponding to Anatomical Types in Grasses
- Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
- Bacterial Adjunct to Improve the Quality of Alkaline Noodles
- Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
- Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
- Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
- Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease
- Influence of Light Intensity,Temperature and Humidity on Photosynthesis and Transpiration of Sasa nipponica and Arundinaria pygmaea
- Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
- Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
- Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
- Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines
- Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test