Starch Debranching Enzyme Activity and Its Effects on Some Starch Physicochemical Characteristics in Developing Substituted and Complete Triticales (XTriticosecaleWittmack)
| Autor: | Elizabeth Carvajal-Millan, Oliviert Martínez-Cruz, Yaeel I. Cornejo-Ramírez, Patricia Isabel Torres-Chávez, Ema Carina Rosas-Burgos, Francisco J. Cinco-Moroyoqui, Pablo S. Osuna-Amarillas, Jesús Borboa-Flores, Francisco Javier Wong-Corral, José Luis Cárdenas-López, Francisco Ramírez-Reyes |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine Starch Organic Chemistry food and beverages Carbohydrate Degree of polymerization 01 natural sciences 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology chemistry Biochemistry Polymerization Amylose Amylopectin Debranching enzyme activity Composition (visual arts) Food science 010606 plant biology & botany Food Science |
| Zdroj: | Cereal Chemistry Journal. 93:64-70 |
| ISSN: | 0009-0352 |
| Popis: | The present work was carried out to make a comparison between the starch debranching enzyme activity and the synthesis of total carbohydrates, starch, amylose, and amylopectin in developing kernels of two sets of triticales differing in genome composition (complete and substituted triticales). The results showed that the carbohydrate and starch accumulation observed in both genotypes of triticales increased rapidly at the early stage, reaching the maximum at the medium stage and decreasing slightly or remaining relatively constant at the last stage of kernel development. At the end of the development stage, the mature grains of complete and substituted triticales accumulated 62.5 and 54.6% starch, respectively. Both sets of triticales showed the same amylose accumulation profile as well as degree of polymerization; however, at the maturity stage there was a small but significant difference between the two sets. The final polymerization values of amylose chains in mature seeds of complete and substituted t... |
| Databáze: | OpenAIRE |
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