Changes in α-Amylase Enzymes During Germination. A. W. MacGregor, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C 3G9. J. Am. Soc. Brew. Chem. 36:0001, 1978.

The development of α-amylase enzymes was studied in Conquest, Betzes, and Klages barleys during germination in the presence and absence of added gibberellic acid (GA). Ion-exchange chromatography and isoelectric focusing were used to follow changes in individual α-amylase components. Although each barley contained the same three main groups of α-amylases there were varietal differences within the groups. GA had no effect on the α-amylase patterns but did accelerate the formation of α-amylase components in Betzes and Klages.

Keywords: α-Amylase, Barley, Germination, Gibberellic acid.