Changes in α-Amylase Enzymes during Germination

The development of α-amylase enzymes was studied in Conquest, Betzes, and Klages barleys during germination in the presence and absence of added gibberellic acid (GA). Ion-exchange chromatography and isoelectric focusing were used to follow changes in individual α-amylase components. Although each barley contained the same three main groups of α-amylases there were varietal differences within the groups. GA had no effect on the α-amylase patterns but did accelerate the formation of α-amylase components in Betzes and Klages.