| Abstract: | Wolfe and Olli varieties of barley, which are poor and good malting varieties respectively, were analysed during germination for the activity of α-amylase, the amount of RNA and DNA, and the nucleotide composition of RNA. Olli, the variety that was higher in α-amylase, was also high in RNA content, but there were no significant differences in the DNA content or the nucleotide composition of RNA between the two varieties. The proportional increase in α-amylase activity during germination was much greater than the increase in RNA, which suggests that specific components or states of RNA are responsible for directing enzyme synthesis. Rate of α-amylase development appears to be a function of RNA and the value of the function differed for the two varieties. The development of α-amylase activity may reflect, by association, the synthesis of other enzymes, and thus may also reflect extent of malt modification. Varietal characteristics are also involved. |
