谷物种子萌发时淀粉酶活性测定影响因素分析

Analysis on Influence Factors About Determination Amylase Activity of Wheat Seed in Germination

采用碘-淀粉比色法,研究不同室温、不同水浴温度、不同萌发天数小麦种子萌发时淀粉酶活性的大小。结果表明:室温20℃左右,水浴40℃,萌发天数5d时,淀粉酶的活性最强。在一定范围内,随着室温、水浴温度的升高,萌发天数的增长,糖化时间会缩短,淀粉酶的活性也会随之上升。

Using iodine-starch colorimetric method to study amylase activity of grain seeds in germination under different temperature, different water temperatures and different germination days. The results showed that at room temperature 20 ℃, water temperature 40℃ seeds germination 5 days, the amylase activity was the strongest. In a certain range, amyIase activity increased with the increasing of room temperature, water temperature and germination days, but saccharify time behaved opposite.