A rapid bioassay method of gibberellin activity using pale malt
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概要
- 論文の詳細を見る
The availability of brewery pale malt as a substrate for gibberellin bioassay was investigated. GA_3 at the concentration of 0.001 to 1 μg/ml caused an increase in a-amylase activity in pale malt under aerobic incubation, while no increase was observed under anaerobic conditions. Pale malt heated at 130℃ for 2 hr showed no increase in a-amylase activity in the presence of GA_3. Although the mechanism for the enhancement of a-amylase activity in pale malt by GA_3 is not clear, it is evident that this phenomena can be used in bioassay of gibberellins. Experimental conditions for the bioassay using pale malt are described. With this method, the enhancement of a-amylase activity by different gibberellins was: GA_3>GA_4>GA_20 (inactive).
- 日本植物生理学会の論文
著者
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TAKAHASHI Nobutaka
Department of Biochemistry University of Shizuoka School of Pharmaceutical Science
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TAKANO Hiroyuki
National Food Research Institute, Tsukuba Science City
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Takahashi Nobutaka
Department Of Agricultural Chemistry The University Of Takyo
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Takano Hiroyuki
National Food Research Institute Ministry Of Agriculture And Forestry
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Umeda Keiji
National Food Research Institute, Ministry of Agriculture and Forestry
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Tahara Sanae
Asahi Breweries Ltd.
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Umeda Keiji
National Food Research Institute Ministry Of Agriculture And Forestry
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Takahashi Nobutaka
Department Of Agricultural Chemistry Faculty Of Agriculture University Of Tokyo
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Takahashi Nobutaka
Department Of Agricultural Chemistry Faculty Of Agricultural Science University Of Tokyo
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TAKANO Hiroyuki
National Food Research Institute
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