Germination of wheat grains at various temperatures in relation to the activities of α-amylase and endoprotease

Plant Production Science

Volumn 5, Issue 2, 2002, Pages 110-116

  Ichinose, Yasunori ^a   Kuwabara, Tatsuo ^a   Hakoyama, Susumu ^a  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Endoprotease; Germination; Low temperature; Pre harvest sprouting; Wheat; amylase

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036062982     PISSN: 1343943X     EISSN: None     Source Type: Journal    
DOI: 10.1626/pps.5.110     Document Type: Article

References (28)

1. Pre-harvest sprouting of wheats in Japan
2. Effects of sprouting on wheat proteins and baking properties
3. Comparison of the grain amylase analyzer with the amylograph and falling number methods
4. Effect of wheat variety on the relationship between falling numbers and alpha-amylase activity
5. High temperature seed dormancy in wheat (Triticum aestivum L.)
6. Effects of increase in α-amylase and endo-protease activities during germination on the bread making quality of wheat
7. Rheological behavior of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential
8. Varietal differences in pre-harvest sprouting tolerance of winter wheat in Hokkaido
9. Influence of germination on wheat quality. I. functional (breadmaking) and biochemical properties
10. Starch degradation in endosperm of barley and wheat kernels during initial stages of germination
11. Starch degradation in endosperms of developing barley kernels
12. Preservation of dormancy in freshly harvested wheat grain
13. Temperature dependence of germinability in wheat (Triticum aestivum L.) grain in relation to pre-harvest sprouting
14. Changes in maximum viscosity of wheat flour and the relationship to climatic conditions during ripening
15. A rapid and convenient method for α-amylase analysis of wheat by an autoanalyzer and its application to estimation of maximum amylograph viscosity
16. Re-classification of developmental stage of wheat grain
17. Response of winter wheat showing reduced germinability in low temperatures and rain during grain development and ripening
18. Effect of anoxia on starch breakdown in rice and wheat seeds
19. Relationship of exoproteolytic and endoproteolytic activity to storage protein hydrolysis in germinating durum and hard red spring wheat
20. Physiological control of exo- and endoproteolytic activities in germinating wheat and their relationship to storage protein hydrolysis
21. Hydrolysis of storage proteins in barley endosperms
22. In vitro degradation of starch granules by α-amylase isomers from mature triticale
23. The effect of harvest time on the baking quality of the wheat breeding line Tohoku 205
24. High α-amylase activity detected in dormant seeds of wheat
25. A rapid method of presuming maximum viscosity in amylography from alpha-amylase activity using modified oligosaccharide
26. Critical review of the functional properties of wheat glutenin
27. Effects of rain during ripening on the quality of wheat grain and its flour