Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

Late maturity α-amylase (LMA), or prematurity α-amylase (PMAA) as it has been termed in the UK, in wheat involves the untimely synthesis of high pI α-amylase during the middle to later stages of grain development and ripening. The enzyme activity is retained in the grain at harvest ripeness, resulting in low falling number and failure to meet receival standards and customer specifications. This phenomenon, which is restricted to specific...