Cereal Chem 55:360 - 372.  |  VIEW ARTICLE
Changes in Aminopeptidases of Wheat Kernels During Growth and Maturation.

J. E. Kruger and K. R. Preston. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Aminopeptidase activities were determined at various stages in the growth and maturation of hard red spring, soft white spring, and durum wheat kernels. The substrates employed were the beta-naphthylamides of phenylalanine, arginine, methionine, and leucine. Activities with all substrates were found to rise and fall during growth and maturation. Dissection studies indicated that a large part of the aminopeptidase was present in the endosperm and aleurone tissues. On germination, no large changes in amino peptidase activities were found. Isoelectric focusing on polyacrylamide slabs indicated that two mai aminopeptidase components were present in immature and germinated wheat. Both components had dipeptidase activity associated with them.