Formation and developmental characteristics of a- and b-type starch granules in wheat endosperm
2012
Yin Yongan, Shihezi University, Shihezi (China), Agricultural Faculty | Qi Juncang, Shihezi University, Shihezi (China), Agricultural Faculty | Li Weihua, Shihezi University, Shihezi (China), Agricultural Faculty
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.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences