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| Formation and Developmental Characteristics of A- and B-Type Starch Granules in Wheat Endosperm |
| YIN Yong-an, QI Jun-cang, LI Wei-hua, CAO Lian-pu , WANG Zi-bu |
| 1.Key Oasis Eco-Agriculture Laboratory of Xinjiang Production and Construction Group/Agricultural Faculty, Shihezi University, Shihezi 832003, P.R.China |
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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.
Abstract 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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Received: 18 December 2010
Accepted:
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| Fund: This work was supported by the National Natural Science Foundation of China (30860145). |
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Corresponding Authors:
Correspondence QI Jun-cang, Mobile: 18997731130, Fax: +86-993-2057660, E-mail: qjc_agr@shzu.edu.cn
E-mail: qjc_agr@shzu.edu.cn
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| About author: YIN Yong-an, E-mail: yinyongan1983@163.com |
Cite this article:
YIN Yong-an, QI Jun-cang, LI Wei-hua, CAO Lian-pu , WANG Zi-bu.
2012.
Formation and Developmental Characteristics of A- and B-Type Starch Granules in Wheat Endosperm. Journal of Integrative Agriculture, 12(1): 73-81.
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