Effect of Gibberellic Acid on Barley During Malting

Kringstad, H.; Busengdal, H.; Rasch, Svenn

doi:10.1002/j.2050-0416.1960.tb01743.x

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1962

1984

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Cited by 6 publications

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“…GA causes a several-fold increase in protease in the wort of malted barley (1,5,7). in de-embryonated barley seeds (2,8,17) and in isolated barlev aleutrone ti,ssuie (8,18 The inhibition of barley protease is a problem of practical importance to the brewing industry.…”

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confidence: 99%

Gibberellic Acid-Induced Synthesis of Protease by Isolated Aleurone Layers of Barley

1967

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Simumary. Thle productiOn of protease by isolated aleurone layers of lbarley in response to gibberellic acid has beeni examiined. The protease arises in the aleurone layer and is mostly released from the aleurone cells. The courses of release of amylase and protease fronm aleurone layers, the dose responses to gibberellic acid and the effects of inhibitors on tlle Jproduction of both enzymes are parallel. As is the case for amylae.e, protease is iiade de noxo in responise to the hormiione. Tlhese data give some credence to the hypotlhesis that the effect of gibberellic acid is to promote the siniultalneouis synfthesis and -cretiom of a grout) of liydrolase>.

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confidence: 99%