Journal article

Publication year: 1995

Pages: 177-182

Journal: Journal of applied botany = Angewandte Botanik

Volume number: 69

Issue number: 5-6

ISSN: 0066-1759

Publisher: Blackwell

Abstract: 

Grain samples of two winter wheat cultivars have been harvested in different stages of maturity. For characterizing the Starch/Amylase-Complex the meals from these grains have been tested in a BRABENDER-Amylograph for their viscose properties by carrying out three types of amylograms: Amylogram I (Normal amylogram). Amylogram II (amylase inactivated), Amylogram III (amylase inactivated and protein hydrolized enzymatically).

The following results have been obtained:

1. If amylase is active (Normal amylogram respectively Amylogram I) the gelatinization maximum and the temperature maximum was found to be much lower in the earlier stages of grain development than in the full ripe grain.

2. If amylase is inactivated (Amylogram II) the gelatinization maxima were found - as expected - to be much higher and even show higher values in the earlier than in the later stages of grain development.

3. If amylase is inactivated and in addition protein is hydrolized (Amylogram III) the gelatinization maxima were found to be distinctly lower than in Amylogram II; nevertheless the temperature maxima are higher than in Amylogram II. The tendency for higher gelatinization maxima in the earlier stages of grain development is always the same.

4. The beginning of the initial rise of viscosity shows differences in dependence on the ripening stage of the grain on the one hand and on amylase activity and protein hydrolize on the other hand. If protein is hydrolized the amylogram curve is another one and corresponds with the amylogram curve of pure wheat starch.

Harvard Citation style: Schipper, A. and Eizenhammer, H. (1995) Investigations of the starch/amylase-complex of wheat in dependence on the stage of grain maturity, Journal of applied botany = Angewandte Botanik, 69(5-6), pp. 177-182

APA Citation style: Schipper, A., & Eizenhammer, H. (1995). Investigations of the starch/amylase-complex of wheat in dependence on the stage of grain maturity. Journal of applied botany = Angewandte Botanik. 69(5-6), 177-182.