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《Barley and Cereal Sciences》 2009-03
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Research Progress of α-Amylase in Barley

ZHANG Xin-zhong1,2,WANG Jun-mei 1,HUANG Zhu-liu2,ZHU Jin-huan1,JIA Qiao-jun1,LIN Feng1,YANG Jian-ming 1(1.National Barley Improvement Center,Institute of Crop and Nuclear Technology Utilization,Zhejiang Academy of Agricultural Science,Hangzhou 310021,China;2.Key Laboratory of Crop Cultivation and Physiology,Agricultural College,Yangzhou University,Yangzhou 225009,China)  
α-amylase is one of the major hydrolytic enzymes in malting barley.It is the initial enzyme for the degradation of starch α-amylase in barley is not only controlled by genetic factors,but also affected by the environmental and cultivated factors.Especially,it is greatly affected by temperature,humidity and other treatments during malting.This paper also reviewed the enzyme characteristics of α-amylase and its genetic improvement by breeding.
【Fund】: 国家自然科学基金项目(30700485);; 浙江省自然科学基金项目(Y306641)
【CateGory Index】: S512.3
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