Pod growth temperature affects the granular structure of starch from pea (Pisum sativum L.) seeds
2008
Roder, N.A., Norwich Research Park, Norwich (United Kingdom). John Innes Centre | Bogracheva, T.Y., Norwich Research Park, Norwich (United Kingdom). John Innes Centre | Jones, D.A., Norwich Research Park, Norwich (United Kingdom). John Innes Centre | Hedley, C.L., Norwich Research Park, Norwich (United Kingdom). John Innes Centre
Pods from three pea (Pisum sativum) mutants (r-f, rug5-a and lam-c) with seeds that differ in starch content and composition, plus pods from the non-mutant wild type (WT), were grown to maturity at 10 deg C and 30 deg C, while maintaining the plants and control pods at 16/12 deg C (day/night) conditions. After starch extraction, the effect of growing environment on starch structure was determined at a molecular level, by measuring the proportion of amylose/amylopectin and the distribution of amylopectin chains with different degrees of polymerization (DP) and at a supermolecular level, by determining the proportion of double helices and crystallinity and the polymorph type and content. It was found that the proportion of amylose decreased with increasing growth temperature for the WT, r-f, and rug5-a lines, but increased in thelam-c line. there was no significant effect of temperature for any of the lines on the amylopectin chain-length distributions.
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