Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development. / Zhong, Yuyue; Tian, Yu; Głazowska, Sylwia; Blennow, Andreas; Shen, Lisha; Zhang, Aimin; Liu, Dongcheng; Liu, Xingxun.

I: Food Chemistry, Bind 424, 136455, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Zhong, Y, Tian, Y, Głazowska, S, Blennow, A, Shen, L, Zhang, A, Liu, D & Liu, X 2023, 'Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development', Food Chemistry, bind 424, 136455. https://doi.org/10.1016/j.foodchem.2023.136455

APA

Zhong, Y., Tian, Y., Głazowska, S., Blennow, A., Shen, L., Zhang, A., Liu, D., & Liu, X. (2023). Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development. Food Chemistry, 424, [136455]. https://doi.org/10.1016/j.foodchem.2023.136455

Vancouver

Zhong Y, Tian Y, Głazowska S, Blennow A, Shen L, Zhang A o.a. Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development. Food Chemistry. 2023;424. 136455. https://doi.org/10.1016/j.foodchem.2023.136455

Author

Zhong, Yuyue ; Tian, Yu ; Głazowska, Sylwia ; Blennow, Andreas ; Shen, Lisha ; Zhang, Aimin ; Liu, Dongcheng ; Liu, Xingxun. / Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development. I: Food Chemistry. 2023 ; Bind 424.

Bibtex

@article{61ec942ea5834c15b58852448767d0db,

title = "Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development",

abstract = "This study analyzed the molecular structure of developing wheat endosperm starch at different stages after anthesis (DAA) using chain length distribution analysis by size exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis. Our results revealed periodic changes in the content of both amylose and amylopectin fractions. Specifically, the content of amylose chains with a degree of polymerization (DP) > 100 significantly decreased from 5 to 10 DAA (28% to 21%) and from 15 to 20 DAA (29% to 26%), but increased between 10 and 15 DAA (21% to 29%) and 20 to 25 DAA (30.0% to 33%). Conversely, the content of short amylopectin chains with DP ≤ 32 showed the opposite trend. Interestingly, mRNA expression levels of key starch biosynthesis genes did not exhibit periodic changes. These findings contribute to our understanding of starch biosynthesis and provide important insights for the development of starch-based products.",

keywords = "Gene expression analyses, Molecular structure, Thermal properties, Wheat starch",

author = "Yuyue Zhong and Yu Tian and Sylwia G{\l}azowska and Andreas Blennow and Lisha Shen and Aimin Zhang and Dongcheng Liu and Xingxun Liu",

note = "Publisher Copyright: {\textcopyright} 2023 Elsevier Ltd",

year = "2023",

doi = "10.1016/j.foodchem.2023.136455",

language = "English",

volume = "424",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development

AU - Zhong, Yuyue

AU - Tian, Yu

AU - Głazowska, Sylwia

AU - Blennow, Andreas

AU - Shen, Lisha

AU - Zhang, Aimin

AU - Liu, Dongcheng

AU - Liu, Xingxun

PY - 2023

Y1 - 2023

N2 - This study analyzed the molecular structure of developing wheat endosperm starch at different stages after anthesis (DAA) using chain length distribution analysis by size exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis. Our results revealed periodic changes in the content of both amylose and amylopectin fractions. Specifically, the content of amylose chains with a degree of polymerization (DP) > 100 significantly decreased from 5 to 10 DAA (28% to 21%) and from 15 to 20 DAA (29% to 26%), but increased between 10 and 15 DAA (21% to 29%) and 20 to 25 DAA (30.0% to 33%). Conversely, the content of short amylopectin chains with DP ≤ 32 showed the opposite trend. Interestingly, mRNA expression levels of key starch biosynthesis genes did not exhibit periodic changes. These findings contribute to our understanding of starch biosynthesis and provide important insights for the development of starch-based products.

AB - This study analyzed the molecular structure of developing wheat endosperm starch at different stages after anthesis (DAA) using chain length distribution analysis by size exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis. Our results revealed periodic changes in the content of both amylose and amylopectin fractions. Specifically, the content of amylose chains with a degree of polymerization (DP) > 100 significantly decreased from 5 to 10 DAA (28% to 21%) and from 15 to 20 DAA (29% to 26%), but increased between 10 and 15 DAA (21% to 29%) and 20 to 25 DAA (30.0% to 33%). Conversely, the content of short amylopectin chains with DP ≤ 32 showed the opposite trend. Interestingly, mRNA expression levels of key starch biosynthesis genes did not exhibit periodic changes. These findings contribute to our understanding of starch biosynthesis and provide important insights for the development of starch-based products.

KW - Gene expression analyses

KW - Molecular structure

KW - Thermal properties

KW - Wheat starch

U2 - 10.1016/j.foodchem.2023.136455

DO - 10.1016/j.foodchem.2023.136455

M3 - Journal article

C2 - 37263096

AN - SCOPUS:85160569391

VL - 424

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 136455

ER -

ID: 358500893