Effects of Gibberellic Acid on Enzyme Formation in Cotyledons of Germinating Mung Beans

Authors

  • Kunlayanee Sriboonchuay Dept. of Genetics, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Amnuay Jondeung Dept. of Genetics, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Gibberellic acid, α-amylase, Catalase, Carboxypeptidase B, Germination

Abstract

The influences of exogenously supplied gibberellic acid on amylase, catalase and carboxypeptidase B activities in cotyledons of germinating mung beans were studied. Gibberellic acid caused qualitative and quantitative changes in  α-amylase production. Cotyledons of seed germinated in the presence of GA3, developed more amylase activity than those germinated on water did. The present results indicated that GA3, induced two different forms [1 and 2] of α-amylase. The requirement of GA3, for the synthesis of α-amylase was also discussed. In contrast to amylase, catalase and carboxypeptidase B decreased during the time course of germination. No significant development of catalase and carboxypeptidase B activity was found in GA3,- treated cotyledons.

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Published

1993-03-31

How to Cite

Kunlayanee Sriboonchuay, and Amnuay Jondeung. 1993. “Effects of Gibberellic Acid on Enzyme Formation in Cotyledons of Germinating Mung Beans”. Agriculture and Natural Resources 27 (1). Bangkok, Thailand:104-9. https://li01.tci-thaijo.org/index.php/anres/article/view/241557.

Issue

Vol. 27 No. 1 (1993): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.