Formation and Developmental Characteristics of A- and B-Type Starch Granules in Wheat Endosperm
| Autor: | Zi-bu Wang, Wei-hua Li, Lian-pu Cao, Jun-cang Qi, Yong-an Yin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Ecology
Chemistry Starch Agriculture (General) food and beverages Plant Science Degree of polymerization A- and B-type starch granules Biochemistry Endosperm S1-972 chemistry.chemical_compound Food Animals Anthesis Amylose formation and developmental characteristics Amylopectin Botany wheat (Triticum aestivum L.) Starch granule Animal Science and Zoology Food science Agronomy and Crop Science Chemical composition Food Science |
| Zdroj: | Journal of Integrative Agriculture, Vol 11, Iss 1, Pp 73-81 (2012) |
| ISSN: | 2095-3119 |
| Popis: | Wheat grain natural transverse sections of 12 periods were observed and analyzed using scanning electron micrographs technology and Bio-Quant system IV image analyzer in order to detect the developing process of A- and B-type starch granules. In addition, the chemical composition and starch granule-bound proteins (SGPs) of A- and B-type starch granules were tested and analyzed. The results showed that A-type starch granules in wheat began from 3 d post anthesis (DPA) till grain maturing and B-type starch granules occured after 15 DPA till grain maturing. Approximately 98.5% of chemical compositions in both A- and B-type starch granules were amylose and amylopectin, and more than half of which were amylopectin. The amylopectin contents, average chain length, and chain length distribution (degree of polymerization > 40) of amylopectin in A-type starch granules were significant higher than that of B-type starch granules. SGP-145, SGP-140, and SGP-26 kD were associated with A-type starch formation in wheat grain. |
| Databáze: | OpenAIRE |
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