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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Detalhes bibliográficos

Publicado no:	Plant Physiol
Principais autores:	Jacobsen, John V., Scandalios, J. G., Varner, J. E.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Oxford University Press 1970
Assuntos:	Articles
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC396415/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5427106/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.45.4.367
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