{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/80140"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/80140","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Maize alpha-amylase: purification and properties and induction by gibberellic acid","abstract":"Alpha-amylase synthesis can be induced in wheat and barley half-seeds by addition of gibberellic acid (GA) to the incubation medium. In maize, induction in de-embryonated kernels by exogenous GA has been reported in some studies but not others. Alpha-amylase induction was investigated in maize by measuring activity in extracts from whole and de-embryonated kernels incubated with and without GA during germination. Alpha-amylase activity was first detected on the 3rd day of germination in whole kernels and GA-treated endosperms and on the 4th day in the controls. Thereafter both whole kernels and GA-treated endosperms followed approximately the same time course in α-amylase activity with the control lagging a day behind. Studies indicated that maximum α-amylase activity occurred on the 7th day in whole kernels and GA-treated endosperms and the 8th in control endosperms. Maize α-amylase was purified using differential solubility, column chromatography, glycogen precipitation and polyacrylamide gel electrophoresis, of these, the best purification method was glycogen precipitation. Maize α-amylase exhibited isozymes. The isozyme patterns were qualitatively similar in all samples and throughout incubation. Wheat and barley α-amylase isozymes have been divided into two groups on the basis of a number of characteristics. Genetics analysis revealed these isozymes to be the result of two multigene families. To shed light on the genetic basis of the maize α-amylase isozymes, physicochemical characterization was initiated. Studies of pH and temperature profiles and optima showed no differences between maize isozymes. The pH optima was pH 5 and the temperature optima was about 37°C.","abstract_html":"Alpha-amylase synthesis can be induced in wheat and barley half-seeds by addition of gibberellic acid (GA) to the incubation medium. In maize, induction in de-embryonated kernels by exogenous GA has been reported in some studies but not others. Alpha-amylase induction was investigated in maize by measuring activity in extracts from whole and de-embryonated kernels incubated with and without GA during germination. Alpha-amylase activity was first detected on the 3rd day of germination in whole kernels and GA-treated endosperms and on the 4th day in the controls. Thereafter both whole kernels and GA-treated endosperms followed approximately the same time course in α-amylase activity with the control lagging a day behind. Studies indicated that maximum α-amylase activity occurred on the 7th day in whole kernels and GA-treated endosperms and the 8th in control endosperms. Maize α-amylase was purified using differential solubility, column chromatography, glycogen precipitation and polyacrylamide gel electrophoresis, of these, the best purification method was glycogen precipitation. Maize α-amylase exhibited isozymes. The isozyme patterns were qualitatively similar in all samples and throughout incubation. Wheat and barley α-amylase isozymes have been divided into two groups on the basis of a number of characteristics. Genetics analysis revealed these isozymes to be the result of two multigene families. To shed light on the genetic basis of the maize α-amylase isozymes, physicochemical characterization was initiated. Studies of pH and temperature profiles and optima showed no differences between maize isozymes. The pH optima was pH 5 and the temperature optima was about 37°C.","abstract_has_math":false,"creators":["Zimmerman, Rosalind Kane"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Botany","degree_department":"Botany","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1987,"date_issued":"1987","date_published":"1987","updated_at":"2026-07-22T22:19:29Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/80140","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Botany"]},{"key":"dc:creator","label":"Author","values":["Zimmerman, Rosalind Kane"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-11-09T21:09:09Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-11-09T21:09:09Z"]},{"key":"dc:date.issued","label":"Date","values":["1987"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Botany"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/80140"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Alpha-amylase synthesis can be induced in wheat and barley half-seeds by addition of gibberellic acid (GA) to the incubation medium. In maize, induction in de-embryonated kernels by exogenous GA has been reported in some studies but not others. Alpha-amylase induction was investigated in maize by measuring activity in extracts from whole and de-embryonated kernels incubated with and without GA during germination. Alpha-amylase activity was first detected on the 3rd day of germination in whole kernels and GA-treated endosperms and on the 4th day in the controls. Thereafter both whole kernels and GA-treated endosperms followed approximately the same time course in α-amylase activity with the control lagging a day behind. Studies indicated that maximum α-amylase activity occurred on the 7th day in whole kernels and GA-treated endosperms and the 8th in control endosperms. Maize α-amylase was purified using differential solubility, column chromatography, glycogen precipitation and polyacrylamide gel electrophoresis, of these, the best purification method was glycogen precipitation. Maize α-amylase exhibited isozymes. The isozyme patterns were qualitatively similar in all samples and throughout incubation. Wheat and barley α-amylase isozymes have been divided into two groups on the basis of a number of characteristics. Genetics analysis revealed these isozymes to be the result of two multigene families. To shed light on the genetic basis of the maize α-amylase isozymes, physicochemical characterization was initiated. Studies of pH and temperature profiles and optima showed no differences between maize isozymes. The pH optima was pH 5 and the temperature optima was about 37°C."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Maize alpha-amylase: purification and properties and induction by gibberellic acid"]}]}],"canonical_facts":{"dc:contributor.department":["Botany"],"dc:creator":["Zimmerman, Rosalind Kane"],"dc:date.accessioned":["2017-11-09T21:09:09Z"],"dc:date.available":["2017-11-09T21:09:09Z"],"dc:date.issued":["1987"],"dc:description.abstract":["Alpha-amylase synthesis can be induced in wheat and barley half-seeds by addition of gibberellic acid (GA) to the incubation medium. In maize, induction in de-embryonated kernels by exogenous GA has been reported in some studies but not others. Alpha-amylase induction was investigated in maize by measuring activity in extracts from whole and de-embryonated kernels incubated with and without GA during germination. Alpha-amylase activity was first detected on the 3rd day of germination in whole kernels and GA-treated endosperms and on the 4th day in the controls. Thereafter both whole kernels and GA-treated endosperms followed approximately the same time course in α-amylase activity with the control lagging a day behind. Studies indicated that maximum α-amylase activity occurred on the 7th day in whole kernels and GA-treated endosperms and the 8th in control endosperms. Maize α-amylase was purified using differential solubility, column chromatography, glycogen precipitation and polyacrylamide gel electrophoresis, of these, the best purification method was glycogen precipitation. Maize α-amylase exhibited isozymes. The isozyme patterns were qualitatively similar in all samples and throughout incubation. Wheat and barley α-amylase isozymes have been divided into two groups on the basis of a number of characteristics. Genetics analysis revealed these isozymes to be the result of two multigene families. To shed light on the genetic basis of the maize α-amylase isozymes, physicochemical characterization was initiated. Studies of pH and temperature profiles and optima showed no differences between maize isozymes. The pH optima was pH 5 and the temperature optima was about 37°C."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/80140"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Maize alpha-amylase: purification and properties and induction by gibberellic acid"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Botany"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:29Z"}