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KMID : 0665219900030010029
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Korean Journal of Food and Nutrition
1990 Volume.3 No. 1 p.29 ~ p.34
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Effects of Red Light on α-Amylase Isozymes of the Germinated Barley(Hordeum distichum L.)
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Abstract
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This study carried out to changes α-amylase activity and isozymes in barley during germination in the dark and red light.
The specific activity of α-amylase was increased during the germination periods in the dark, giving 355.0 and 523.7 units/㎎ protein at 3 and 5 day, and the activity was increased by the red light up to 48 and 15% at 3 and 5 days of germination, respectively.
The ratio of α-amylase Ⅰ and Ⅱ was approximately 95 : 5 at both 3 and 5 days of germination in the dark while the different ratio was found by the red light i. e. 60 : 40 and 90 : 10 at 3 and 5 days of germination, respectively.
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