期刊
CARBOHYDRATE POLYMERS
卷 112, 期 -, 页码 325-333出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.05.051
关键词
Wheat starch; Developing endosperm; Amylopectin; Clusters; Building blocks
Changes in internal structure of amylopectin (AP) during wheat endosperm development were studied by isolating clusters and building blocks of AP from both large A-type and small B-type starch granules at different maturity stages up to harvest time at 49 days after anthesis (DAA). Clusters isolated from B-type granules had a degree of branching (DB) of 16.5-16.8% and were more tightly branched than those isolated from A-type granules (DB 15.7-16.2%). The degree of polymerization (DP) of the clusters increased in both types of granules during the pre-physiological maturity stage up to 28 DAA. Clusters at maturity were smaller with less branches and building blocks than at the end of the pre-maturity stage. It is suggested that this was due to a continuous trimming of the cluster structure after the active period of starch synthesis. Differences were evident between A- and B-type granules with regards to glucan trimming and the type of new chains produced. (C) 2014 Elsevier Ltd. All rights reserved.
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