Control of wheat a-amylase using inhibitors from cereals

Henry, R. J., Battershell, V. G., Brennan, P. S. and Oono, K. (1992) Control of wheat a-amylase using inhibitors from cereals. Journal of the Science of Food and Agriculture, 58 2: 281-284.


Author Henry, R. J.
Battershell, V. G.
Brennan, P. S.
Oono, K.
Title Control of wheat a-amylase using inhibitors from cereals
Journal name Journal of the Science of Food and Agriculture   Check publisher's open access policy
Publication date 1992
Sub-type Article
DOI 10.1002/jsfa.2740580218
Volume number 58
Issue number 2
ISSN 0022-5142
Start page 281
End page 284
Total pages 4
Place of publication Bognor Regis, West Sussex, United Kingdom
Publisher John Wiley & Sons
Language eng
Abstract A survey of 46 varieties of cereals and related species (including 27 different species from the Poaceae) indicated the presence of a strong inhibitor of wheat a-amylase in all seven Hordeum species tested. Rye contained a lower level of inhibitor activity, but the other species contained insignificant amounts of wheat a-amylase inhibitor activity. The partially purified barley inhibitor was most effective in inhibiting wheat cr-amylase activity at high pH. The addition of chromosome 2 of barley to wheat (Chinese Spring addition line 2H) resulted in an apparent increase in the molecular weight of the a-amylase produced during germination. This was probably due to the formation of a complex between the inhibitor encoded by the asi gene on chromosome 2 of barley and wheat a-amylase 2. Breeding of wheat with the barley inhibitor gene may reduce the impact of the high a-amylase levels that result from pre-harvest sprouting in wheat.
Keyword a-Amylase inhibitor
Barley
Cereals
Preharvest sprouting
Wheat
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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Created: Wed, 09 Feb 2011, 12:08:05 EST