ABSTRACT
This chapter presents some investigations to study the development and breakdown of starch throughout the later stages of grain maturation for triticale, rye and wheat. Spring wheat maintained a high falling number during most of the ripening phase. High falling numbers and corresponding low alpha-amylase activities were also obtained for triticale grown in a greenhouse. Alpha-amylase isoenzymes were separated by iso-electric focusing into two groups of isoenzymes: malt amylases and green amylases. Scanning electron microscopy studies showed spherical, undamaged starch granules in all species at the earliest harvest stage. Alpha-amylase attack at later harvest stages were more severe in rye and triticale than in wheat. The germination tests were affected by contamination with Fusarium which reduced germination ability, especially in wheat and triticale. Amylase action in wheat was not so severe, and gave the appearance of concentric craters on the granule surface.
