Formation and Developmental Characteristics of A- and B-Type Starch Granules in Wheat Endosperm

被引：30

作者：

Yin Yong-an ^{[1
]}

Qi Jun-cang ^{[1
]}

Li Wei-hua ^{[1
]}

Cao Lian-pu ^{[1
]}

Wang Zi-bu ^{[1
]}

机构：

[1] Shihezi Univ, Fac Agr, Xinjiang Prod & Construct Grp, Key Oasis Ecoagr Lab, Shihezi 832003, Peoples R China

来源：

JOURNAL OF INTEGRATIVE AGRICULTURE | 2012年 / 11卷 / 01期

基金：

中国国家自然科学基金;

关键词：

wheat (Triticum aestivum L.); A- and B-type starch granules; formation and developmental characteristics; BARLEY; WAXY; PROTEINS; AMYLOSE; AMYLOPECTIN; SYNTHASE; CDNA;

D O I：

10.1016/S1671-2927(12)60784-6

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：73 / 81

页数：9

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