scholarly journals Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

2015 ◽  
Vol 43 (4) ◽  
pp. 672-681 ◽  
Author(s):  
N. Yu ◽  
R. Laurenz ◽  
L. Siler ◽  
P. K. W. Ng ◽  
E. Souza ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Wheat Varieties

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

Alpha-amylase activity of wheat grain from crops differing in grain drying rate

1997 ◽  
Vol 128 (2) ◽  
pp. 127-134 ◽  
Author(s):  
P. S. KETTLEWELL ◽  
M. M. CASHMAN
Keyword(s):  
Amylase Activity ◽  
Potential Evapotranspiration ◽  
Analysis Of Covariance ◽  
Alpha Amylase ◽  
Drying Rate ◽  
Falling Number ◽  
Seasonal Differences ◽  
Year Effect ◽  
Grain Drying ◽  
Hagberg Falling Number

The hypothesis was tested that slow grain drying stimulates pre-maturity alpha-amylase activity in wheat (Triticum aestivum L.). Grain drying rate in 91 commercial crops of cultivars Avalon or Mercia grown over the years 1988–90 was estimated from the slope of linear regressions of moisture content on time. Incipient sprouting was detected in some samples from 1988 using the fluoroscein dibutyrate test, but results from a beta-limit dextrin gel assay indicated that pre-maturity alpha-amylase was probably the major source of alpha-amylase activity in these samples. Although year-to-year differences in ln alpha-amylase activity and Hagberg falling number tended to be associated with seasonal differences in drying rate, there was no evidence of a relationship between either ln alpha-amylase activity or Hagberg falling number and drying rate after the year effect was removed by an analysis of covariance. A second dataset from one crop in each of 14 years at one site showed significant positive linear relationships between cumulative potential evapotranspiration calculated over different periods during grain ripening and Hagberg falling number (excluding 3 years when incipient sprouting was thought to occur). It was concluded that pre-maturity alpha-amylase activity was stimulated by an unknown environmental factor differing between seasons and associated with seasonal differences in drying rate and cumulative potential evapotranspiration.

scholarly journals Changes in the Quality of Winter Wheat Varieties in a Comparative Experiment

2003 ◽  
pp. 179-183
Author(s):  
Péter Sipos ◽  
Zoltán Győri
Keyword(s):  
Crop Production ◽  
Quality Parameters ◽  
Falling Number ◽  
Wheat Varieties ◽  
Field Crops ◽  
Gluten Content ◽  
New Varieties ◽  
Two Parameters ◽  
Winter Wheat Varieties

The hungarian seed grain supply offers more and more varieties from the field crops for public cultivation in every year. The number of the admitted varieties by state doubled from 1996 to 2001. The question is what changes can the varieties newly inproved show in the quality parameters.32 varieties admitted in different years was examined on quality parameters as wet gluten content, valorigraphic value and falling number from period 1996-2001. We established that the newer varieties surpassed the traditional varieties of the variety-comparativing experiment in accordion to they wet gluten content. In connection with formation of valorigraphical value we saw that the new varieties got place in the varieties admitted for public cultivation in quality based examining. The varieties showed different reaction of fertilizer on the formation of these two parameters. In connection with the formation of the value of falling number the examined varieties suited for the requirements of quality crop production in the experimental years excepted some of them.

Characterization of the high α -amylase levels in grain of the wheat cultivar BD 159

1994 ◽  
Vol 45 (5) ◽  
pp. 1003 ◽  
Author(s):  
DJ Mares ◽  
K Mrva ◽  
JF Panozzo
Keyword(s):  
Amylase Activity ◽  
Wheat Cultivar ◽  
New South ◽  
Wheat Breeding ◽  
Cool Temperature ◽  
Wheat Varieties ◽  
Breeding Programs ◽  
South Wales ◽  
Late Maturity

TThe advanced wheat breeding line BD 159, from Victoria, exhibited a wide variation in falling number values at trial sites in 1990 when corresponding values for standard cultivars were uniformly high. The variable and unpredictable behaviour of BD 159 appears to be typical of a number of advanced lines and parental stocks from Australian breeding programs. The grain samples of BD 159 with low falling numbers had elevated levels of a-amylase which was distributed evenly in the proximal and distal halves of the grains. This distribution pattern, which was quite distinct from the steep gradient in a-amylase activity typical of germinated grains, and the absence of any evidence of sprouting indicated that the anomalous behaviour of BD 159 is a new and different form of the late maturity a-amylase syndrome previously described in wheat varieties such as Spica and Lerma 52. The high levels of a-amylase were reproduced at Narrabri in northern New South Wales when plants were transplanted from the field and allowed to ripen in a cool temperature glasshouse. Plants which were left to ripen in the field produced grain with a very low a-amylase activity.

COMPARISON OF THE HAGBERG FALLING NUMBER AND MODIFIED GRAIN AMYLASE ANALYZER METHODS FOR ESTIMATING SPROUT DAMAGE IN RYE

1982 ◽  
Vol 62 (4) ◽  
pp. 839-844 ◽  
Author(s):  
J. E. KRUGER ◽  
K. H. TIPPLES
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Hagberg Falling Number

The Hagberg falling number method and a recently developed turbidometric method using the Perkin Elmer Model 191 Grain Amylase Analyzer were evaluated for measuring the levels of α-amylase activity in rye samples with varying sprout damage. Poor correlations were obtained between the a-amylase methods and percent visual sprout damage, although the two α-amylase methods correlated fairly well with each other. Differences between levels of α-amylase activity and levels of sprout damage may be explained by: (a) the difficulty in assessing sprout damage levels due to the presence of degermed or skinned kernels; (b) the association of higher levels of α-amylase activity with other types of damaged kernels; and (c) the severity of sprouting of individual rye kernels.

Susceptibility of naked oat cultivars to seed sprouting

2014 ◽  
Vol 9 (8) ◽  
pp. 823-832
Author(s):  
Andrzej Zieliński ◽  
Magdalena Simlat ◽  
Tomasz Wójtowicz ◽  
Maria Moś
Keyword(s):  
Abscisic Acid ◽  
Gibberellic Acid ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Falling Number ◽  
Total Rainfall ◽  
Naked Oat ◽  
Germination Time ◽  
Average Decrease ◽  
Oat Cultivars

AbstractThe production of economically important cereals is accompanied by the phenomenon of sprouting which in naked cultivars may limit their reproduction and usability. The objective of the work is to evaluate the susceptibility to sprouting in naked oat cultivars, and to test the usefulness of sprouting indices. In the years 2008–2010 for seeds of 8 cultivars, differing in the degree of sprouting damage, the coefficient of sprouting (Cs) was determined. Germinability (GF), dynamics (GD) and average germination time (GAT) were determined for seeds germinating in the presence of abscisic acid (ABA), gibberellic acid (GA3) and under control conditions. Basing on the falling number (FN) in consecutive days of the sprouting induction, alpha-amylase activity was determined. The highest values of Cs were found in 2008, the year with the highest total rainfall and temperature. In the presence of ABA the GF decreased by 21%, the GAT was 4.7 days longer, and the GD decreased by 55% compared with other substrates. An increase in alpha-amylase activity contributed to a 50%, on average, decrease in FN at 10°C and 30°C after 48 and 24 h of incubation, respectively. In the analyzed years the greatest resistance to sprouting was found for Bullion seeds.

Effects of spring nitrogen fertilizer on the Hagberg falling number of grain from breadmaking varieties of winter wheat

1986 ◽  
Vol 107 (2) ◽  
pp. 475-477 ◽  
Author(s):  
M. J. Gooding ◽  
P. S. Kettlewell ◽  
W. P. Davies ◽  
T. J. Hocking
Keyword(s):  
Nitrogen Fertilizer ◽  
European Economic Community ◽  
Amylase Activity ◽  
Quality Measurement ◽  
Fertilizer Application ◽  
Alpha Amylase ◽  
Nitrogen Application ◽  
Falling Number ◽  
Previous Suggestion ◽  
Hagberg Falling Number

Hagberg falling number (HFN) is used to estimate alpha-amylase activity in wheat grain (Perten, 1964) and it is utilized by flour millers and the Intervention Agencies of the European Economic Community as a grain quality measurement for breadmaking (Anon. 1983). High nitrogen fertilizer application can lead to lodging and can decrease HFN (Brun, 1982). This may result from damp conditions around the ear encouraging germination, and therefore increasing alpha-amylase activity (Stewart, 1984). However, since nitrogen application can also delay maturity, it has been suggested that this influence could maintain high falling number (Anon. 1985). Pushman & Bingham (1976) found that increased nitrogen application decreased alpha-amylase activity, lending support to the previous suggestion, but contrasting with the results of Brun (1982).

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