Susceptibility to Amylolysis of Gamma‐irradiated Wheat

SUMMARY– Initial reducing sugars and diastatic activity, expressed as “maltose value,” are increased in irradiated wheat and are functions of dose levels in the range 20—200 Krad. Both alpha‐and beta‐amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta‐amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.