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|Scopus||Web of Science®|
|Title:||Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting|
|Other Titles:||Late-maturity alpha-amylase: Low falling number in wheat in the absence of preharvest sprouting|
|Citation:||Journal of Cereal Science, 2008; 47(1):6-17|
|Publisher:||Academic Press Ltd Elsevier Science Ltd|
|Abstract:||Late maturity α-amylase (LMA), or prematurity α-amylase (PMAA) as it has been termed in the UK, in wheat involves the untimely synthesis of high pI α-amylase during the middle to later stages of grain development and ripening. The enzyme activity is retained in the grain at harvest ripeness, resulting in low falling number and failure to meet receival standards and customer specifications. This phenomenon, which is restricted to specific genotypes, appears to be controlled by 1 or 2 recessive genes acting alone or in combination and in most cases appears to be triggered by a temperature shock. This shock is only effective if it occurs during a window of sensitivity around 25–30 days postanthesis. Expression of LMA is reduced in the presence of dwarfing genes such as Rht1, Rht2 and Rht3 that confer insensitivity to gibberellin. Screening technologies, including molecular markers and high pI-specific ELISA, have been developed to assist wheat breeders and will be required to meet new challenges posed by novel germplasm such as primary synthetic wheats.|
|Keywords:||Wheat; Late maturity α-amylase; Falling number|
|Appears in Collections:||Agriculture, Food and Wine publications|
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