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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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| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
1982
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1065948/ https://ncbi.nlm.nih.gov/pubmed/16662737 |
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