Multiple Forms of Amylase Induced by Gibberellic Acid in Isolated Barley Aleurone Layers

The addition of gibberellic acid to isolated aleurone layers of barley (Hordeum vulgare L.) causes the production and secretion of four α-amylases. Two of these are stable at pH 3.7 and are not inactivated by ethylenediaminetetraacetate. The other two represent the classical barley α-amylases; i.e.,...

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Bibliographic Details
Main Authors: Jacobsen, John V., Scandalios, J. G., Varner, J. E.
Format: Artigo
Language:Inglês
Published: 1970
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC396415/
https://ncbi.nlm.nih.gov/pubmed/5427106
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