Alpha‐amylase Activity and Carbohydrate Content as Related to Kernel Development in Triticale¹

Abstract

Eight lines of triticale (Triticale hexaploide) selected for variation in degree of kernel shrivelling were analyzed during development and at maturity for α‐amylase activity, reducing sugars, and starch content. Alpha‐amylase activity varied widely among the triticale lines and was inversely correlated with grain density, the index of shrivelling. Differences in α‐amylase activity in turn were reflected in the reducing sugar values. Starch content of mature grain ranged from 49.1 to 57.1% and was significantly correlated with grain density. Alpha‐amylase developmental patterns were similar at early stages for 6A320, a line with better kernel type, and 6A190, a line with poor kernel development. However, at about 55% moisture, α‐amylase activity in 6A190 began to increase rapidly as compared to 6A320. Reducing sugar patterns were similar to those for α‐amylase. Patterns of starch development indicated a premature termination of starch deposition in triticale lines with poor kernel characteristics.

Amylase activity in triticale, X Triticosecale Wittmack

“…In general, amylase activity varied in the twelve hexaploid triticales and was higher than in wheat or octaploid triticale. Our results on Alabamagrown triticales further confirm earlier observations made by KLASSEN et al (1971) on hexaploid triticales grown in Manitoba. Most of the hexaploid triticales had amylase activity either equal to or higher than rye.…”

“…The data certainly lead to a conclusion that starch accumulation slows down when amylase activity increases prior to the maturity of the grain. A rather similar result was obtained when KLASSEN et al (1971) examined several triticale lines. Although our data did not clearly establish a relationship between kernel characteristics and amylase, it was apparent, though, that premature cessation of starch accumulation in triticale lines may be partly responsible for shrivelled kernels.…”

Scanning electron microscopy of mature grains of rye, wheat and triticale with emphasis on grain shrivelling

“…A lower rate and early termination of starch deposition and a short duration of dry matter accumulation have been found to be characteristic features accompanying grain shrivelling in triticale (KLASSEN et al 1971;HILL et al 1974;SALMINEN and HILL 1978;SINGH et al 1978;SRIVASTAVA 1978;CHING et al 1983;PENAet al 1982;DHALI-WAL and SHARMA 1986). The activity of certain enzymes related to starch biosynthesis, such as ADPglucose pyrophosphorylase, was much reduced in shrivelled kernels (CHING et al 1983).…”

“…A correlation between an elevated a-amylase activity and grain shrivelling has been inferred from comparisons made (a) between successive stages of grain development in triticale; (b) between triticale lines with different grain qualities; and (c) between triticale and wheat or rye ( M~T Z I N G 1963;KLASSEN et al 1971;HILL et al 1974;DEDIO et al 1975;RAO et al 1976;SINGH et al 1978;SRIVASTAVA 1978;BRANLARD et al 1985;MACRI et al 1986). C H I N G~~ aI.…”

Carbohydrate and14C Incorporation into Developing Grains of Triticale, Wheat and Rye

“…and rye (Secnle cerenle L.). Triticale is usually early ripening, has a good pest resistance, a high nutritional value, a good tolerance to dry soils, and a yield comparable to that of wheat (Klassen et al, 1971; Radcliffe et a?, 1983;hlerker, 1986;Pettersson & Aman, 1987). In Sweden triticale is primarily intended to be raised as a feed grain of winter type.…”