Starch, sugar, amylase and invertase activity in the germinating seeds of modern wheat varieties

Abstract

Amylase and invertase activity was studied in germinating seeds of eight modem wheatvarieties(Akbar, Aghrani, Ananda, Balaka, Barkat, Kanchan, Pavon and Sonalika). Actiyities of the enzymes were low at the initial stages and thereafter significantly increased and further decreased a t later stages of germination. The peak amylase and invertase activity was observed a t 60 and 72 h of incubation for germination respectively. Protein content was significantly increased with the period of germination. Starch depletion was slow initially and thereafter fast. The degradation rate of starch was about 60% and accumulation of sugar was 4 times higher in seeds a t 96 h of germination over the ungerminated seeds.