Inhibition of barley beta-amylase : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in the University of Canterbury [Lincoln College]

Abstract

Starch, quantitatively the most important cereal reserve, accounts for 63-65% of the dry weight in barley and is hydrolysed on germination, along with other endosperm reserves, by the amylases. The production of α-amylase is directly related to gibberellin concentration. Gibberellin migrates from the embryo to the aleurone layer whence α-amylase is synthesised. On the other hand β-amylase is maximally present in the sub-aleurone layer partly ‘free’ and partly ‘bound’ or ‘latent’. The amylase of resting barley consists almost entirely of β-amylase, although traces of α-amylase may be found due to bacterial or fungal secretions.