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KMID : 0380619850170040237
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 4 p.237 ~ p.239
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Changes of α - Amylase Activity of Barley during Germination by the Red Light Irradiation
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Abstract
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The effects of red light on the a-amylase activity of barley during germination was studied. The α-amylase activity was highest at 5th day on germination, showing rapid increase from the 3rd-day of germination. The highest activity of α-amylase was shown among the groups treated by red light at 100 Lux luminous intensity for 3 hours a day. The α-amylase activity of barley during germination under the red light increased to 44% compared with that of barley during germination under the dark. The protein content was not increased by red light.
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