Cereal Chem 49:379 - 390.  |  VIEW ARTICLE
Changes in the Amylases of Hard Red Spring Wheat During Growth and Maturation.

J. E. Kruger. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The alpha- and beta-amylases of hard red spring wheat kernels were studied during growth and maturation of the wheat, by polyacrylamide-slab electrophoresis at pH 9.0. Three alpha-amylase isozymes are formed during early growth and persist until near full maturation, at which time their quantity decreases greatly. Two main beta-amylase components are formed in early growth and increase in quantity during growth. In addition, one minor beta-amylase is formed during early growth which later disappears, and four minor beta-amylase components are formed during final maturation. The electrophoretic mobilities of the major beta-amylase components for the varieties analyzed were not identical, but fell into either of two patterns. The alpha-amylase was found largely in the pericarp, whereas the beta-amylase was found mainly in the endosperm, except for the early-formed minor beta-amylase component which was present only in the pericarp. Free and latent beta-amylases had identical electrophoretic mobilities.