Differences in Falling Number at Constant Alpha-Amylase Activity

2019 ◽  
pp. 111-118
Author(s):  
Kåre Ringlund
Keyword(s):  
Amylase Activity ◽  
Alpha Amylase ◽  
Falling Number

Alpha-amylase activity of wheat grain from crops differing in grain drying rate

1997 ◽  
Vol 128 (2) ◽  
pp. 127-134 ◽  
Author(s):  
P. S. KETTLEWELL ◽  
M. M. CASHMAN
Keyword(s):  
Amylase Activity ◽  
Potential Evapotranspiration ◽  
Analysis Of Covariance ◽  
Alpha Amylase ◽  
Drying Rate ◽  
Falling Number ◽  
Seasonal Differences ◽  
Year Effect ◽  
Grain Drying ◽  
Hagberg Falling Number

The hypothesis was tested that slow grain drying stimulates pre-maturity alpha-amylase activity in wheat (Triticum aestivum L.). Grain drying rate in 91 commercial crops of cultivars Avalon or Mercia grown over the years 1988–90 was estimated from the slope of linear regressions of moisture content on time. Incipient sprouting was detected in some samples from 1988 using the fluoroscein dibutyrate test, but results from a beta-limit dextrin gel assay indicated that pre-maturity alpha-amylase was probably the major source of alpha-amylase activity in these samples. Although year-to-year differences in ln alpha-amylase activity and Hagberg falling number tended to be associated with seasonal differences in drying rate, there was no evidence of a relationship between either ln alpha-amylase activity or Hagberg falling number and drying rate after the year effect was removed by an analysis of covariance. A second dataset from one crop in each of 14 years at one site showed significant positive linear relationships between cumulative potential evapotranspiration calculated over different periods during grain ripening and Hagberg falling number (excluding 3 years when incipient sprouting was thought to occur). It was concluded that pre-maturity alpha-amylase activity was stimulated by an unknown environmental factor differing between seasons and associated with seasonal differences in drying rate and cumulative potential evapotranspiration.

Susceptibility of naked oat cultivars to seed sprouting

2014 ◽  
Vol 9 (8) ◽  
pp. 823-832
Author(s):  
Andrzej Zieliński ◽  
Magdalena Simlat ◽  
Tomasz Wójtowicz ◽  
Maria Moś
Keyword(s):  
Abscisic Acid ◽  
Gibberellic Acid ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Falling Number ◽  
Total Rainfall ◽  
Naked Oat ◽  
Germination Time ◽  
Average Decrease ◽  
Oat Cultivars

AbstractThe production of economically important cereals is accompanied by the phenomenon of sprouting which in naked cultivars may limit their reproduction and usability. The objective of the work is to evaluate the susceptibility to sprouting in naked oat cultivars, and to test the usefulness of sprouting indices. In the years 2008–2010 for seeds of 8 cultivars, differing in the degree of sprouting damage, the coefficient of sprouting (Cs) was determined. Germinability (GF), dynamics (GD) and average germination time (GAT) were determined for seeds germinating in the presence of abscisic acid (ABA), gibberellic acid (GA3) and under control conditions. Basing on the falling number (FN) in consecutive days of the sprouting induction, alpha-amylase activity was determined. The highest values of Cs were found in 2008, the year with the highest total rainfall and temperature. In the presence of ABA the GF decreased by 21%, the GAT was 4.7 days longer, and the GD decreased by 55% compared with other substrates. An increase in alpha-amylase activity contributed to a 50%, on average, decrease in FN at 10°C and 30°C after 48 and 24 h of incubation, respectively. In the analyzed years the greatest resistance to sprouting was found for Bullion seeds.

Effects of spring nitrogen fertilizer on the Hagberg falling number of grain from breadmaking varieties of winter wheat

1986 ◽  
Vol 107 (2) ◽  
pp. 475-477 ◽  
Author(s):  
M. J. Gooding ◽  
P. S. Kettlewell ◽  
W. P. Davies ◽  
T. J. Hocking
Keyword(s):  
Nitrogen Fertilizer ◽  
European Economic Community ◽  
Amylase Activity ◽  
Quality Measurement ◽  
Fertilizer Application ◽  
Alpha Amylase ◽  
Nitrogen Application ◽  
Falling Number ◽  
Previous Suggestion ◽  
Hagberg Falling Number

Hagberg falling number (HFN) is used to estimate alpha-amylase activity in wheat grain (Perten, 1964) and it is utilized by flour millers and the Intervention Agencies of the European Economic Community as a grain quality measurement for breadmaking (Anon. 1983). High nitrogen fertilizer application can lead to lodging and can decrease HFN (Brun, 1982). This may result from damp conditions around the ear encouraging germination, and therefore increasing alpha-amylase activity (Stewart, 1984). However, since nitrogen application can also delay maturity, it has been suggested that this influence could maintain high falling number (Anon. 1985). Pushman & Bingham (1976) found that increased nitrogen application decreased alpha-amylase activity, lending support to the previous suggestion, but contrasting with the results of Brun (1982).

scholarly journals Genetic Study of Pre-Harvest Sporouting Tolerance in Winter Wheat

2011 ◽  
Vol 68 (1) ◽  
Author(s):  
Nicolae LUPU ◽  
Vasile MOLDOVAN ◽  
Rozalia KADAR ◽  
Ioan HAS ◽  
Ionuţ RACZ
Keyword(s):  
Winter Wheat ◽  
Genetic Study ◽  
Quantitative Trait ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
F1 Hybrids ◽  
Falling Number ◽  
Gene Effects ◽  
Physiological Characters

Pre-harvest sprouting process in winter wheat can be considered as a complex quantitative trait because it is the result of some morpho-physiological characters among dormancy duration and alpha-amylase activity, are essential. The objectives of this study consist of two main aspects:evaluation of dormancy duration in F1 hybrids in comparison to parents. determination of gene effects involved in inheritance of pre-harvest sprouting and falling number in winter wheat.

scholarly journals Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2588
Author(s):  
Denisa Atudorei ◽  
Mădălina Ungureanu-Iuga ◽  
Georgiana Gabriela Codină ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Elastic Behavior ◽  
Co2 Production ◽  
Maximum Height ◽  
Falling Number ◽  
Barley Malt ◽  
White Wheat

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

scholarly journals Alpha amylase activity and its relation with the falling number in experimental strains of triticale and tricepiro with potential use in the production of bioetanol

2021 ◽  
Vol 31 (1) ◽  
pp. 35-43
Author(s):  
Aurora Picca ◽  
◽  
Enzo Ferrari ◽  
Mirta Castaño ◽  
María Pereyra Cardozo ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Alpha Amylase ◽  
Falling Number ◽  
Experimental Strains ◽  
Potential Use

En el presente trabajo se determinó la actividad de alfa amilasas y el Falling Number (FN) en harinas de diez líneas experimentales de tritíceas cultivadas en el Campo Experimental de la Facultad de Agronomía, Universidad Nacional de La Pampa, Argentina. Se realizó la conversión de FN al Número de Licuefacción (LN) para obtener la linealidad de la relación con las alfas amilasas. Se evaluó el grado de asociación de la actividad de las enzimas alfa amilasas con los valores de FN y LN. Se encontró variabilidad genética en la actividad amilásica entre las líneas estudiadas. Algunos genotipos presentaron alta actividad de las enzimas alfa amilasas haciéndolos atractivos para su utilización en la producción de bioetanol. Se obtuvo una correlación de Pearson altamente significativa (p<0,001) de 0,92 entre FN y la actividad de alfa amilasas para el año 2014 y de 0,71 para el año 2015. La alta correlación encontrada entre los valores de FN, LN y la actividad de alfa amilasas, indica que esta técnica podría utilizarse en reemplazo del FN en aquellas situaciones en que no se disponga del equipo.

scholarly journals Influence of Spring Wheat Growing Conditions on Alpha-Amylase Activity in Grain

2021 ◽  
Vol 937 (2) ◽  
pp. 022136
Author(s):  
L Mishchenko ◽  
M Terekhin ◽  
N Terekhin ◽  
A Muratov
Keyword(s):  
Enzyme Activity ◽  
Amylase Activity ◽  
Weather Conditions ◽  
Meteorological Conditions ◽  
Alpha Amylase ◽  
Falling Number ◽  
Average Value ◽  
Temperature And Precipitation ◽  
Phenotypic Manifestation ◽  
Growing Conditions

Abstract The meteorological conditions in which organogenesis stages take place and hydrothermal regime can determine the phenotypic manifestation of quantitative signs, such as, for example, the activity of alpha-amylase. The purpose of our work was to determine what factors (temperature, precipitation, heterothermal coefficient) affect the enzyme activity, at what time of the vegetation, and in what way this influence is evident. The analysis of weather conditions and falling number (FN) for the period from 2011 to 2020 was carried out. Analysis of the FN value over 10 years showed that it can vary from 90 s to 429 s, and at that, the nature of its change is the same, regardless of whether we are considering one variety or the average value for a group of varieties. The correlation coefficient between the FN of a group of varieties and individual FN is 0.94-0.98. Generally, during the vegetation season, the alpha-amylase activity was influenced to a greater extent by the amount of precipitation than by temperature. This dependence is negative - an increase in precipitation leads to a decrease in the FN, and, consequently, to an increase in the enzyme activity. However, it was found that in different phases of ontogeny the influence of temperature and precipitation can be diametrically opposite.

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