Activation of Enzymes during Germination: Amylopectin‐1,6‐glucosidase in Peas

Abstract

Abstract Development of amylopectin‐1, 6‐glucosidase (amylopectin 6‐ glucanohydrolase) activity in germinating peas occurs under conditions in which protein synthesis is inhibited and α‐ and β‐amylase fail to increase in activity. An increase in activity of amylopectin 6‐glucanohydrolase can be obtained in cell free homogenates of imbibed pea seeds under autolytic conditions. Activation is shown to occur in a particulate fraction and to be due to the action of a proteolytic enzyme in the homogcnates. A system could be constituted consisting of a particulate fraction and trypsin which lead to a rapid activation of the amylopectin 6‐glucanohvdrolase. This is regarded as proof that enzymes in germinating seeds can be formed by liberation or activation of precursor forms. The implications of this are discussed.