中文摘要：

以26个小麦品种（系）为材料,研究了小麦发芽过程中淀粉酶的变化.结果表明,小麦α-淀粉酶和β-淀粉酶的活力均随发芽天数的增加而增大直至达最大值,不同品种同一发芽阶段的小麦其β-淀粉酶活力差别较大,同一品种同一发芽阶段的小麦其β-淀粉酶活力是α-淀粉酶的100倍左右.

英文摘要：

Wheat grain amylase activities during sprouting process were tested and analyzed. The activities of α - amylase and β - amylase increase with sprouting days until reaching a peak. The β - amylase activities of various wheat cuhivars at the same sprouting stage are quite different. Theβ - amylase activity of the same wheat cuhivar at the same sprouting stage is about 100 times of theα - amylase activity.