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Effects of Germination of Wheat, Oats, and Pearl Millet on Alpha-Amylase Activity and Starch Degradation by Prof. D. R. Lineback; S. Ponpipom is a Nursing article available to read on EtoBox.

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## Abstract Hard red winter wheat, oats, and pearl millet were germinated at 15°C for periods up to 14 days. Endosperm areas in kernels fractured with a razor blade and starches isolated from the malted flours were examined with a scanning electron microscope to determine the morphology of starch granules and the nature of α‐amylolytic attack on granules. Free sugars content, damaged starch content, and α‐amylase activity of the flours were determined to establish relationships between physical changes in the cereal grains and formation of α‐amylase during germination. Starch granules in the three cereals were degraded during germination by α‐amylase accompanied by production of free sugars and increases in the damaged starch of flours milled from the germinated grains. The cementing material embedding starch granules in endosperms of wheat and oats decreased and disappeared during germination; these changes were not obvious in germinated millet endosperm. Amorphous‐appearing material seemed to cover starch granules in the endosperm of wheat and oats during later stages of germination, but were not observed in the isolated starch granules. Although wheat starch granules had the hig

Who reads Effects of Germination of Wheat, Oats, and Pearl Millet on Alpha-Amylase Activity and Starch Degradation?

Author

Prof. D. R. Lineback; S. Ponpipom

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley; FASEB (ISSN 0038-9056)

Published

1977

Language

EN

Field

Nursing (Life Sciences)