옥수수의 발아과정중 (發芽過程中) AMYLASE 활성

Changes of starch, soluble sugar and activities of amylase in germinating maize seeds were studied with comparison of germinating barley seeds. The starch in the endosperm was degraded slowly during the course of germination, and starch degradation of maize seeds compared with barley seed was found after 2 or 4 days of seed germination. There was a transient decline of soluble sugar come-its in ungerminated seed at early stages, followed by the rapid increase which concided with the degradation of starch. Activities of amylases were increased with the progress of germination, and maximum activities were founded after 8 days of seed germination. The higher activities of α- and β-amylase were found at Hwang-ok maize and barley, respectively.