.alpha.-Amylase activity and preharvest sprouting damage in Kansas hard white wheat

1980 ◽  
Vol 28 (3) ◽  
pp. 509-512 ◽  
Author(s):  
Grace Huang ◽  
E. Varriano-Marston
Keyword(s):  
Amylase Activity ◽  
Preharvest Sprouting ◽  
Alpha Amylase ◽  
White Wheat ◽  
Hard White Wheat

Heterosis, overdominance for grain yield, and alpha-amylase activity in F1 hybrids between near-isogenic Rht dwarf and tall wheats

1997 ◽  
Vol 129 (4) ◽  
pp. 371-378 ◽  
Author(s):  
J. E. FLINTHAM ◽  
W. J. ANGUS ◽  
M. D. GALE
Keyword(s):  
Grain Yield ◽  
Amylase Activity ◽  
Single Gene ◽  
Preharvest Sprouting ◽  
Alpha Amylase ◽  
F1 Hybrids ◽  
Dwarfing Genes ◽  
Heterozygous Condition ◽  
Reduced Height ◽  
Continuous Range

The Rht-B1b, Rht-D1b and Rht-B1c alleles for reduced height in wheat (the Norin 10 and Tom Thumb dwarfing genes previously known as Rht1, Rht2 and Rht3) were exploited in combinations to generate a near-continuous range of plant heights, from 53 cm to 123 cm, amongst near-isogenic homozygotes and F1 hybrids. Pleiotropic yield effects of Rht genes were measured in both homozygous (intravarietal) and heterozygous (intervarietal) genetic backgrounds. Heterosis due to overdominance of Rht genes was detected among intravarietal hybrids. The effects of heterozygosity at other genetic loci (mean dominance) were determined, independently of Rht effects, from comparisons between intravarietal and intervarietal F1 hybrids.Genotypes of intermediate plant heights gave maximum yields, in agreement with other trials of the homozygous lines, so that heterosis (hybrid exceeding best parent) for Rht yield effects was observed in crosses between tall and dwarf isogenic pairs. This heterosis combined additively with increased mean weight per grain in intervarietal crosses, generating the highest overall grain yields in hybrids with semi-dwarf stature in heterozygous genetic backgrounds. The Rht-B1c allele showed single-gene overdominance for grain yield, also the production of alpha-amylase in ripening grains of Maris Huntsman was effectively inhibited in the Rht-B1a/c intravarietal hybrid. The Rht-B1c allele thus offers advantages for both grain yield and grain quality in the heterozygous condition and should be considered as an alternative to the conventional semi-dwarfing genes Rht-B1b and Rht-D1b for F1 varieties in environments conductive to preharvest sprouting.

Genomic architecture of alpha-amylase activity in mature rye grain relative to that of preharvest sprouting

2011 ◽  
Vol 52 (2) ◽  
pp. 153-160 ◽  
Author(s):  
Piotr Masojć ◽  
Magdalena Wiśniewska ◽  
Anna Łań ◽  
Paweł Milczarski ◽  
Marcin Berdzik ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Preharvest Sprouting ◽  
Alpha Amylase ◽  
Genomic Architecture

W98616, a white-seeded spring wheat with increased preharvest sprouting

2002 ◽  
Vol 82 (1) ◽  
pp. 129-131 ◽  
Author(s):  
Pierre Hucl ◽  
Maria Matus-Cádiz
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivar ◽  
Triticum Aestivum L ◽  
Kernel Weight ◽  
Preharvest Sprouting ◽  
White Wheat ◽  
Germplasm Line ◽  
Sprouting Resistance ◽  
Hard White Wheat ◽  
Preharvest Sprouting Resistance

White-seeded spring wheat germplasm line W98616 was selected for improved levels of preharvest sprouting resistance. W98616 has levels of seed dormancy comparable to Columbus, a red-seeded sprouting-resistant cultivar. W98616 has similar test weight, kernel weight, maturity, plant height, grain protein, and kernel hardness, but is lower yielding and 2 d later heading relative to BW264, a hard white wheat cultivar. Key words: Triticum aestivum L., germplasm, white spring wheat, preharvest sprouting resistance

Effect of Weather Variables During Maturation on Preharvest Sprouting of Hard White Wheat 1

Crop Science ◽  
1984 ◽  
Vol 24 (4) ◽  
pp. 779-782 ◽  
Author(s):  
M. T. Nielsen ◽  
A. J. McCrate ◽  
E. G. Heyne ◽  
G. M. Paulsen
Keyword(s):  
Preharvest Sprouting ◽  
Weather Variables ◽  
White Wheat ◽  
Hard White Wheat

scholarly journals Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2588
Author(s):  
Denisa Atudorei ◽  
Mădălina Ungureanu-Iuga ◽  
Georgiana Gabriela Codină ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Elastic Behavior ◽  
Co2 Production ◽  
Maximum Height ◽  
Falling Number ◽  
Barley Malt ◽  
White Wheat

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

Inhaled Salmeterol Induces Salivary Alpha Amylase Activity in Healthy Subjects

2015 ◽  
Vol 135 (2) ◽  
pp. AB4
Author(s):  
Andrea A. Pappalardo ◽  
Sherlyana Surja ◽  
Caitlin M. Campion ◽  
Sarah J. Aldrich ◽  
James N. Moy
Keyword(s):  
Healthy Subjects ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Salivary Alpha Amylase
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