High-throughput microarray mapping of cell wall polymers in roots and tubers during the viscosity-reducing process
| Autor: | Yanling Jin, Henriette L. Pedersen, Yuhong Huang, Armando A. Salmeán, Lene Lange, Hai Zhao, William G.T. Willats, Yang Fang, Peter Kamp Busk |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine Biomedical Engineering Glycoprotein network Bioengineering Ipomoea 01 natural sciences Applied Microbiology and Biotechnology Cell wall 03 medical and health sciences Viscosity Drug Discovery Ethanol fuel Food science chemistry.chemical_classification biology Process Chemistry and Technology Canna food and beverages General Medicine Polymer biology.organism_classification Plant cell 030104 developmental biology chemistry Biochemistry Molecular Medicine 010606 plant biology & botany Biotechnology |
| Zdroj: | Biotechnology and Applied Biochemistry. 63:178-189 |
| ISSN: | 0885-4513 |
| DOI: | 10.1002/bab.1367 |
| Popis: | Viscosity reduction has a great impact on the efficiency of ethanol production when using roots and tubers as feedstock. Plant cell wall-degrading enzymes have been successfully applied to overcome the challenges posed by high viscosity. However, the changes in cell wall polymers during the viscosity-reducing process are poorly characterized. Comprehensive microarray polymer profiling, which is a high-throughput microarray, was used for the first time to map changes in the cell wall polymers of sweet potato (Ipomoea batatas), cassava (Manihot esculenta), and Canna edulis Ker. over the entire viscosity-reducing process. The results indicated that the composition of cell wall polymers among these three roots and tubers was markedly different. The gel-like matrix and glycoprotein network in the C. edulis Ker. cell wall caused difficulty in viscosity reduction. The obvious viscosity reduction of the sweet potato and the cassava was attributed to the degradation of homogalacturonan and the released 1,4-β-d-galactan and 1,5-α-l-arabinan. |
| Databáze: | OpenAIRE |
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