Abstract
The β-Amylase activity was high in seeds of pre-Milk and milk stages but low in seeds of half seed and dough stages and very low at fully ripe stage of seed development. Zymogen (latent β-Amylase) was absent in half seed stage but appeared at pre-Milk stage. The content of zymogen increased progressively with advance in ripening time. No α-Amylase activity was detected at any stages of seed development in wheat.
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Jain, M.K., Goswami, A.K. Amylases during different stages of seed development in wheat. Biol Plant 23, 315–317 (1981). https://doi.org/10.1007/BF02895378
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DOI: https://doi.org/10.1007/BF02895378