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Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease

Y. Ichinose,T. Kuwabara,S. Hakoyama

Published 2002 in Plant Production Science

ABSTRACT

Abstract 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°C and 20°C 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 12°C than at 20°C in all grains sampled at all stages in both varieties, and was higher in Chihoku-komugi than in Satanta at 20°C. The activity of α-amylase in the grains at the yellow-ripe stage was higher at 12°C than at 20°C 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°C 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%.

PUBLICATION RECORD

  • Publication year

    2002

  • Venue

    Plant Production Science

  • Publication date

    2002-01-01

  • Fields of study

    Agricultural and Food Sciences, Biology

  • Identifiers
    DOI 10.1626/pps.5.110
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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