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. 1982 Dec;70(6):1647–1653. doi: 10.1104/pp.70.6.1647

Characterization of the α-Amylases Synthesized by Aleurone Layers of Himalaya Barley in Response to Gibberellic Acid

John V Jacobsen 1, Thomas J V Higgins 1
PMCID: PMC1065948  PMID: 16662737

Abstract

The gibberellic acid (GA3)-induced α-amylases from the aleurone layers of Himalaya barley (Hordeum vulgare L. cv Himalaya) have been purified by cycloheptaamylose-Sepharose affinity chromatography and fractionated by DEAE-cellulose chromatography. Four fractions (α-amylases 1-4) were obtained which fell into two groups (A and B) on the basis of a number of characteristics. Major differences in serological characteristics and in proteolytic fingerprints were found between group A (α-amylases 1 and 2) and group B (α-amylases 3 and 4). Also, the lag time for appearance of group B enzyme activity was longer than for group A, and the appearance of group B required higher GA3 levels than group A. The components of each group behaved similarly, although differences in proteolytic fingerprints were detected.

These results together with those from other studies indicate that GA3 differentially controls the expression of two α-amylase genes or groups of genes giving rise to two groups of α-amylases with many different properties.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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