Starch depletion in germinating wheat, wrinkled-seeded peas and senescing tobacco leaves
作者： I.R. Abbott , N.K. Matheson
DOI: 10.1016/S0031-9422(00)90073-6
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摘要: Abstract The residual starches of germinating wheat and barley grains show similar structural changes. Germinating produce malto-oligosaccharides dextrins. starch wrinkled-seeded peas showed some changes during germination, but the from senescing tobacco leaves none. Neither nor produced or dextrins at any stage. Wrinkled-seeded differences to smooth-seeded in enzyme content, was probably degraded by phosphorylase initially with α-amylase acting after 3 days. In only significant activities were maltase. Wheat closely resembled showing amylolytic breakdown.
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