Alpha-amylase Activity and Carbohydrate Content as Related to Kernel Development in Triticale1
- A. J. Klassen,
- R. D. Hill and
- E. N. Larter2
Eight lines of triticale (Triticale hexaploide) selected for variation in degree of kernel shrivelling were analyzed during development and at maturity for α-amylase activity, reducing sugars, and starch content. Alpha-amylase activity varied widely among the triticale lines and was inversely correlated with grain density, the index of shrivelling. Differences in α-amylase activity in turn were reflected in the reducing sugar values. Starch content of mature grain ranged from 49.1 to 57.1% and was significantly correlated with grain density. Alpha-amylase developmental patterns were similar at early stages for 6A320, a line with better kernel type, and 6A190, a line with poor kernel development. However, at about 55% moisture, α-amylase activity in 6A190 began to increase rapidly as compared to 6A320. Reducing sugar patterns were similar to those for α-amylase. Patterns of starch development indicated a premature termination of starch deposition in triticale lines with poor kernel characteristics.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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