Applied Biological Chemistry
- 제27권2호
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- Pages.107-111
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- 1984
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
옥수수의 발아과정중(發芽過程中) AMYLASE활성(活性)
A Study on Amylase Activities During Germination of Maize Seeds
- 최국지 (강원대학교 발효공학과)
- Choi, Kook-Chi (Department of Fermentation Technology, Kangwon National University)
- 발행 : 1984.06.30
초록
Corn malt제조(製造)의 기초연구(基礎硏究)의 일환(一環)으로 발아(發芽) 과정중(過程中) 옥수수의 외관형태(外觀形態) 및 건조(乾燥) 중량(重量)의 변화(變化), 전분(澱粉) 및 가용성당(可溶性糖)의 변화(變化),
Changes of starch, soluble sugar and activities of amylase in germinating maize seeds were studied with comparison of germinating barley seeds. The starch in the endosperm was degraded slowly during the course of germination, and starch degradation of maize seeds compared with barley seed was found after 2 or 4 days of seed germination. There was a transient decline of soluble sugar come-its in ungerminated seed at early stages, followed by the rapid increase which concided with the degradation of starch. Activities of amylases were increased with the progress of germination, and maximum activities were founded after 8 days of seed germination. The higher activities of
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