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

The gibberellic acid (GA(3))-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 whic...

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Main Authors: Jacobsen, John V., Higgins, Thomas J. V.
格式: Artigo
語言:Inglês
出版: 1982
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC1065948/
https://ncbi.nlm.nih.gov/pubmed/16662737
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