All plants and green algae synthesize starch through the action of the same five classes of elongation enzymes: the starch synthases. Arabidopsis mutants defective for the synthesis of the soluble starch synthase IV (SSIV) type of elongation enzyme have now been characterized. The mutant plants displayed a severe growth defect but nonetheless accumulated near to normal levels of polysaccharide storage. Detailed structural analysis has failed to yield any change in starch granule structure. However, the number of granules per plastid has dramatically decreased leading to a large increase in their size. These results, which distinguish the SSIV mutants from all other mutants reported to date, suggest a specific function of this enzyme class in the control of granule numbers. We speculate therefore that SSIV could be selectively involved in the priming of starch granule formation.
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http://dx.doi.org/10.1111/j.1365-313X.2006.02968.x | DOI Listing |
Int J Biol Macromol
January 2025
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
This study aimed to probe the influence of amylose in starch granules on starch modification. Part of the amylose from sorghum starch was removed through warm water leaching, and the samples were then microwaved. The effects of treatments on starch structure, physicochemical properties, and digestibility were researched.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; ONIRIS - GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322, Nantes cedex 3, France.
This study explores the innovative combined effects of alkaline isolation with ultrasound pretreatment on the physicochemical properties of acorn (Quercus brantii) starch. The optimal pH for maximizing the yield of alkaline-isolated acorn starch (AAS) was determined, followed by comparison with alkaline-isolated defatted acorn starch (ADAS), ultrasound-pretreated acorn starch (UAS), and ultrasound-pretreated defatted acorn starch (UDAS). The results demonstrated substantial improvements in yield and purity, with the highest yield (68.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Grain chalkiness adversely affects rice quality, and the positional variation of grain chalkiness within a rice panicle presents a substantial obstacle to quality improvement in China. However, the molecular mechanism underlying this variation is unclear. This study conducted a genetic and physiological analysis of grains situated at distinct positions (upper, middle, and bottom primary branches of the rice panicle, denoted as Y1, Y2, and Y3) within a rice panicle using the Yangdao 6 variety.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Research Center of Buckwheat Industry Technology, College of Life Science, Guizhou Normal University, Guiyang 550025, China.
Tartary buckwheat is a nutrient-rich pseudo-cereal whose starch contents, including amylose and amylopectin contents, and their properties hold significant importance for enhancing yield and quality. The granule-bound starch synthase (GBSS) is a key enzyme responsible for the synthesis of amylose, directly determining the amylose content and amylose-to-amylopectin ratio in crops. Although one has already been cloned, the genes at the genome-wide level have not yet been fully assessed and thoroughly analyzed in Tartary buckwheat.
View Article and Find Full Text PDFMolecules
January 2025
Food Science and Engineering College, Anhui Science and Technology University, Chuzhou 233100, China.
To reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran. We aimed to understand the effect of modification treatment on the properties of reconstituted whole wheat flour and dough.
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